Bread

Pineapple Muffins

3 c. oats
3 c. spelt or Golden Whole Wheat Flour
2 c. soymilk
1 1/2 c. Florida Crystals
4 t. baking soda
1/2 t. sea salt
Egg replacer for 3 eggs
3/4 c. oil
1 t. cinnamon
1 can pineapple with 1/3 c. juice.

Stir. Blend. Bake 400 for 20 min.

A Hawaiian lady asked us for dinner several years ago. I started experimenting and came up with these. They are delicious and sweet. I never saw her again but I know she would think I did a good job copying her.

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Pumpkin Muffins

1 3/4 cups whole wheat pastry flour
3/4 to 1 cup raw sugar
1 T. baking powder
1/4 tsp. sea salt
2 tsp. pumpkin pie spice
1 cup pureed pumpkin canned or fresh
1 tsp. soy yogurt
1/2 to 3/4 cup soymilk
1/2 cup vegetable oil
2 Tbs. molasses

Preheat oven to 400 F. Prep pans with spray or papers. Sift all dry ingredients together minus sugar. Mix all wet ingredients together . Add sugar to wet ingredients and mix. Sift in the dry stopping to stir – mixing well. Fill muffin pans 2/3 full. Bake jumbo muffins 27-30 minutes regular size 15-20 minutes small size 12-15 minutes.

Connie made these for a cooking school in North Carolina. I wanted her to make my recipe, but after tasting these, my recipe definitely couldn’t stand up to this. These are sweet and moist. They are good for breakfast or snacks.

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