pumpkin loaf

Original recipe makes 3 - 7x3 inch loaf pans 

• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups white sugar
• 3 1/2 cups all-purpose flour

• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Zuchinni and cheddar muffins

3 cups flour
4 teaspoons baking powder
1/2 tsp baking soda
1 1/2 tsp salt
2-3 tablespoons chopped scallions
2 tablespoon chopped dill

1 cup grated sharp cheese
1 cup grated zuchinni
3 tablespoons chopped parsley

2 eggs
1 cup buttermilk (or 1 cup milk with lemon juice)
1/4 melted butter

bake at 350 for 30-35 minutes
makes 18 muffins

Quinoa muffins

Ingredients

• 1 cup quinoa, rinsed
• 1/4 cup vegetable oil, such as safflower, plus more for pan
• 2 cups all-purpose flour, plus more for pan
• 3/4 cup packed dark-brown sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup raisins
• 3/4 cup whole milk
• 1 large egg
• 1 teaspoon pure vanilla extract

Directions

1. Preheat oven to 350 degrees. In a medium saucepan, bring quinoa and 1 cup water to a boil. Reduce to a simmer; cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.
2. Meanwhile, brush a standard 12-cup muffin pan with oil; dust with flour, tapping out excess. In a medium bowl, whisk together flour, sugar, baking powder, salt, raisins, and 2 cups cooked quinoa; reserve any leftover quinoa for another use.
3. In a small bowl, whisk together oil, milk, egg, and vanilla. Add milk mixture to flour mixture, and stir just until combined; divide batter among prepared muffin cups.
4. Bake until toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely.

*****I added chopped dates and chocolate chips (lightly coated with flour)