Spiced Pumpkin and Golden Raisin Muffins

Spiced Pumpkin and Golden Raisin Muffins

What You Need:

4 eggs

1 C plain yogurt

3 C pumpkin puree

1 1/2 C sucanat or rapadura

16 TBSP unsalted butter, melted

2 C whole grain flour and 2 C all-purpose flour

2 TBPS aluminum free baking powder

1 tsp. baking soda

1 tsp. sea salt

3 TBSP cinnamon

3 TBSP ginger

1 1/2C golden raisins

How to Make It:

Break the eggs into a large mixing bowl.

Add the yogurt, pumpkin, sugar and butter to the eggs.

Whisk until completely combined.

In a separate bowl mix together the flours, baking powderand the soda.

Sift in the salt, cinnamon and ginger.

Toss the dry ingredients to insure it is combined.

Slowly add the dry ingredients to the pumpkin mixture.

Mix just until the dry ingredients has been moistened through.

Gently fold in the raisins.

Set the oven heat to 350 degrees.

Place paper muffin cups into a muffin tin.

Fill each up 2/3 full of the batter.

Bake 30 minutes or until a toothpick inserted in the center muffins comes out clean.

24 Servings

These muffins not only taste great with pumpkin puree but with apple or pear puree too.  If you have extra batter it may be stored in an airtight container in the refrigerator for up to 1 week.

Romano Cheese Bread

Romano Cheese Bread

1 cup of warm milk (warmed at 110 degrees F/45 degrees C)
2 (.25 oz.) packages of active dry yeast
2 1/2 cups of all-purpose flour
6 eggs
1 1/2 cups of grated Romano cheese
1 tablespoon of softened butter

Dissolve yeast in warm milk in a small bowl; let it stand for about 10 minutes till it becomes creamy. Mix the yeast with flour, eggs, cheese and butter in a large bowl and beat them well.

Grease two 9×5 inch loaf pans lightly and scoop the dough into them. Cover the dough and let it rise for 30 minutes or until nearly doubled.

Preheat oven to 350 degrees F/175 degrees C. and bake the loaves for 60 minutes, or until loaves turn golden brown and sound hollow when their bottoms are tapped. Remove loaves from pans and place them on a wire rack to cool.

Whole Grain Banana Blueberry Bread

Whole Grain Banana Blueberry Bread

1 3/4 c. of whole wheat flour (you can also use 1 cup whole grain, 3/4 cup all purpose for a lighter texture)
2 teaspoons of aluminum free baking powder
1/4 teaspoon of baking soda
1/2 teaspoon of sea salt
1/3 c. of butter
2/3 c. of sucanat or rapadura
2 free range or organic eggs
1 c. of mashed bananas
1 c. of blueberries

Take the flour, baking powder, soda and salt, mix them all together and set aside.

Cream the butter and gradually beat sugar into it until it becomes light and fluffy. Also beat in the eggs and add flour mixture and banana alternately in three parts.

Stir in strawberries gently.

Oil a 9×5 inch loaf pan and into it the flour mixture.

Bake for 50 minutes at 350 degrees and remove to cool.

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