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Pumpkin White Chocolate Chip Muffins

 These muffins were a big hit at my house.   This recipe makes quite a bit....i got 24 mini muffins, 6 mini bundt shaped muffins, and 2 mini loaves of bread. i left out the pecans because my son doesn't like them, but added pumpkin seeds to the mini bread loaves.  The pumpkin seeds turned a bit soggy, so pecans or walnuts would be a better choice.

Pumpkin White Chocolate Chip Muffins

1 1/2 cup sugar
1/2 cup vegetable oil
4 eggs
1 -15 oz. can of pumpkin
1/2 cup water
3 cups all-purpose flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup white chocolate chips
3/4 c. pecans, chopped

Preheat the oven to 400 degrees. Grease muffin pans or use paper liners.
Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt.. Add wet mixture and stir in chocolate chips.  Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.

posted by: artichoke72 at 16:26 | link | comments (1) |
all recipes, quick breads

Crunchy Quinoa Salad

This is a delicious and healthy recipe I created to take in my lunch.  It's best the day made, but is okay the next day too (it's not as crunchy by the third day). This recipe is pretty adaptable.  Add diced red bell pepper, onion or scallion, fresh corn, or any herbs you like to make it your own.  Make sure to rinse the quinoa before cooking.  Rinsing ensures that bitter coating on quinoa is removed and your recipe will not be bitter.

Crunchy Quinoa Salad

1 cup quinoa
2 cups water
Salt
2 stalks celery, finely diced
1 carrot, finely diced
1 medium cucumber-peeled, seeded and finely diced
5 radishes, finely diced
2 tablespoons finely chopped cilantro
1/4 cup extra virgin olive oil (or less)
juice of 1 lime
juice of 1 lemon
Freshly ground pepper 

In a medium bowl, rinse the quinoa under cold running water for 2 minutes; drain. Transfer the quinoa to a
medium saucepan, add the water and 1/2 teaspoon of salt and bring to a boil. Cover and cook over low heat until the water is absorbed and the quinoa is tender, about 15 minutes. Let the quinoa cool competely.  In a medium bowl, gently combine the cooled quinoa, celery, carrot, cucumber,radishes, and cilantro.  Drizzle the olive oil over the mixtue. Add the lemon and lime juice and season with salt and pepper.  Toss and serve at room temperature or chilled.

posted by: artichoke72 at 19:22 | link | comments |
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