✓ MUFFINS ¤ Chocolate pocket muffins ¤ Staples ¤ https://decemberleaf.livejournal.com/246920.html
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Staples
Bright Island:
¤ Chocolate pocket muffins ¤
¤ Dr. Seuss pocket muffins ¤ Kale blueberry muffins ¤
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¤ Chocolate pocket muffins ¤
(Best of all when frozen, then defrosted one by one for 20 minutes or more)
2 ripe and spotted whole fresh or frozen bananas
1 15-ounce can (Eden) no-salt-added black beans
1/2 cup (Rapunzel) unsweetened cocoa
1/3 cup agave nectar or maple syrup
3 teaspoons cinnamon
1 teaspoon vanilla extract
1 kale leaf
1/4 cup organic rolled oats
1/4 cup vegan dark-chocolate chips (optional)
§ Freeze 2 whole ripe bananas overnight or longer.
§ Preheat the oven to 350°F. Set aside 2 ripe bananas, or remove 2 frozen bananas from the freezer; rinse them briefly in warm water and dry them. Set them aside for the moment.
§ Drain and rinse 1 can of black beans and spoon the beans into a small blender.
§ Add 1/2 cup of unsweetened cocoa.
§ Add a scant 1/3 cup of agave nectar or maple syrup.
§ Add 3 teaspoons of cinnamon and 1 teaspoon of vanilla.
§ Add a large kale leaf. (Strip the stem and use kitchen scissors to cut the leaf up.)
§ Cut the 2 bananas crosswise into 3/4-inch rounds. Add half of the the banana rounds (1 banana) to the blender and push them down gently on top of the kale. Blend for 1 or 2 minutes, until the black bean mixture is smooth.
§ Add 1/4 cup of rolled oats.
§ Add the second banana rounds.
§ Blend for 1 minute more.
§ Spoon the black bean mixture into a large mixing bowl.
§ Add 1/4 cup of vegan dark-chocolate chips (optional) and fold and stir the batter well.
§ Use a bit of paper towel to lightly oil a 24-cup mini-muffin tin. Use a medium cookie scoop and a spoon to scoop the batter into the muffin cups and smooth it down. (Makes 20 large or 24 smaller pocket muffins.) (Garnish each cup, if you wish, with 1 extra chocolate chip.) (Lick the mixing bowl!)
§ Bake the pocket muffins for up to 30 minutes, until a cake tester comes out clean.
§ Turn off the heat and open the oven door wide. Let the pocket muffins cool for 30 minutes or so in the warm oven, then put some of them on a serving plate and some in a freezer storage tray.
§ Serve some of them for breakfast or supper with cold oat milk or hot black coffee. Freeze some of them for a Rivendell smörgåsbord, lunch box, or picnic.
§ They taste best of all when frozen, then defrosted one by one for 20 minutes.
§ Allow for 1 pocket muffin per person-they're rich and very dense
. For me they are "one-a-day-max," and good with iced white tea but best with iced or hot black coffee.
____________
Chocolate pocket muffins (Staples) -Adapted from Lindsay Nixon, The Happy Herbivore Cookbook, http://www.amazon.com/Happy-Herbivore-Cookbook-Delicious-Fat-Free/dp/1935618121/?tag=happyherbi-20, page 209. https://decemberleaf.livejournal.com/246920.html.
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¤ Dr. Seuss pocket muffins ¤ Kale blueberry muffins ¤
2 cups finely cut stemmed kale
1/2 cup water
1/2 cup 100% pure maple syrup
2 tablespoons unsweetened applesauce
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
1-1/2 cups oat flour or wholewheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup fresh blueberries
§ Preheat the oven to 350°F. Get out a 24-cup mini-muffin tin.
§ Stem and cook 2 cups of finely cut kale in a pot with 1 to 2 inches of simmering water until the kale is dark green and soft.
§ Drain the kale (you should have about 1 cup) and put it in a small blender.
§ Add 1/2 cup of water, 1/2 cup of maple syrup, 2 tablespoons of unsweetened applesauce, 1 tablespoon of apple cider vinegar, and 1 teaspoon of vanilla extract.
§ Blend until the batter is uniformly mixed-it will look like a green smoothie at this stage.
§ Transfer the green goodness to a large mixing bowl.
§ Add 1-1/2 cups of oat flour or wholewheat flour, 1 teaspoon of baking soda, and 1 teaspoon of cinnamon. Stir well.
§ Add 1 cup of fresh blueberries and you are ready to scoop the batter into the mini-muffin wells.
§ Use a bit of paper towel to lightly oil the 24-cup mini-muffin tin. Use a medium cookie scoop and a spoon to scoop the batter into the muffin cups and smooth it down. (Makes 20 large or 24 smaller pocket muffins.) (Garnish each cup, if you wish, with 1 extra blueberry.) (Lick the mixing bowl!)
§ Bake the pocket muffins for 18 minutes or so, until the tops are firm to the touch and a cake tester comes out clean.
§ They are best served warm, but wil last for 5 days if stored in an airtight container.
§ They may also be frozen, then defrosted one by one for 20 minutes.
____________
"These look like Dr. Seuss came over and baked with you-bright green muffins speckled with deep purple berries. If you are not turned away at the door, and curiosity gets the best of the critics, you will be the hit of the bake sale!"
Dr. Seuss pocket muffins ¤ Kale blueberry muffins (Staples) -Adapted from Jane Esselstyn's Kale Blueberry Muffins in Rip Esselstyn & Jane Esselstyn, The Engine 2 Cookbook (December 26th 2017), https://www.amazon.com/Engine-Cookbook-Lip-Smacking-Rib-Sticking-Body-Slimming/dp/1455591203/ref=sr_1_3?s=books&ie=UTF8&qid=1520443170&sr=1-3&keywords=Jane+Esselstyn, page 47. https://decemberleaf.livejournal.com/246920.html.
____________
Staples
Bright Island:
¤ Chocolate pocket muffins ¤
¤ Dr. Seuss pocket muffins ¤ Kale blueberry muffins ¤
____________
¤ Chocolate pocket muffins ¤
(Best of all when frozen, then defrosted one by one for 20 minutes or more)
2 ripe and spotted whole fresh or frozen bananas
1 15-ounce can (Eden) no-salt-added black beans
1/2 cup (Rapunzel) unsweetened cocoa
1/3 cup agave nectar or maple syrup
3 teaspoons cinnamon
1 teaspoon vanilla extract
1 kale leaf
1/4 cup organic rolled oats
1/4 cup vegan dark-chocolate chips (optional)
§ Freeze 2 whole ripe bananas overnight or longer.
§ Preheat the oven to 350°F. Set aside 2 ripe bananas, or remove 2 frozen bananas from the freezer; rinse them briefly in warm water and dry them. Set them aside for the moment.
§ Drain and rinse 1 can of black beans and spoon the beans into a small blender.
§ Add 1/2 cup of unsweetened cocoa.
§ Add a scant 1/3 cup of agave nectar or maple syrup.
§ Add 3 teaspoons of cinnamon and 1 teaspoon of vanilla.
§ Add a large kale leaf. (Strip the stem and use kitchen scissors to cut the leaf up.)
§ Cut the 2 bananas crosswise into 3/4-inch rounds. Add half of the the banana rounds (1 banana) to the blender and push them down gently on top of the kale. Blend for 1 or 2 minutes, until the black bean mixture is smooth.
§ Add 1/4 cup of rolled oats.
§ Add the second banana rounds.
§ Blend for 1 minute more.
§ Spoon the black bean mixture into a large mixing bowl.
§ Add 1/4 cup of vegan dark-chocolate chips (optional) and fold and stir the batter well.
§ Use a bit of paper towel to lightly oil a 24-cup mini-muffin tin. Use a medium cookie scoop and a spoon to scoop the batter into the muffin cups and smooth it down. (Makes 20 large or 24 smaller pocket muffins.) (Garnish each cup, if you wish, with 1 extra chocolate chip.) (Lick the mixing bowl!)
§ Bake the pocket muffins for up to 30 minutes, until a cake tester comes out clean.
§ Turn off the heat and open the oven door wide. Let the pocket muffins cool for 30 minutes or so in the warm oven, then put some of them on a serving plate and some in a freezer storage tray.
§ Serve some of them for breakfast or supper with cold oat milk or hot black coffee. Freeze some of them for a Rivendell smörgåsbord, lunch box, or picnic.
§ They taste best of all when frozen, then defrosted one by one for 20 minutes.
§ Allow for 1 pocket muffin per person-they're rich and very dense
. For me they are "one-a-day-max," and good with iced white tea but best with iced or hot black coffee.
____________
Chocolate pocket muffins (Staples) -Adapted from Lindsay Nixon, The Happy Herbivore Cookbook, http://www.amazon.com/Happy-Herbivore-Cookbook-Delicious-Fat-Free/dp/1935618121/?tag=happyherbi-20, page 209. https://decemberleaf.livejournal.com/246920.html.
____________
¤ Dr. Seuss pocket muffins ¤ Kale blueberry muffins ¤
2 cups finely cut stemmed kale
1/2 cup water
1/2 cup 100% pure maple syrup
2 tablespoons unsweetened applesauce
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
1-1/2 cups oat flour or wholewheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup fresh blueberries
§ Preheat the oven to 350°F. Get out a 24-cup mini-muffin tin.
§ Stem and cook 2 cups of finely cut kale in a pot with 1 to 2 inches of simmering water until the kale is dark green and soft.
§ Drain the kale (you should have about 1 cup) and put it in a small blender.
§ Add 1/2 cup of water, 1/2 cup of maple syrup, 2 tablespoons of unsweetened applesauce, 1 tablespoon of apple cider vinegar, and 1 teaspoon of vanilla extract.
§ Blend until the batter is uniformly mixed-it will look like a green smoothie at this stage.
§ Transfer the green goodness to a large mixing bowl.
§ Add 1-1/2 cups of oat flour or wholewheat flour, 1 teaspoon of baking soda, and 1 teaspoon of cinnamon. Stir well.
§ Add 1 cup of fresh blueberries and you are ready to scoop the batter into the mini-muffin wells.
§ Use a bit of paper towel to lightly oil the 24-cup mini-muffin tin. Use a medium cookie scoop and a spoon to scoop the batter into the muffin cups and smooth it down. (Makes 20 large or 24 smaller pocket muffins.) (Garnish each cup, if you wish, with 1 extra blueberry.) (Lick the mixing bowl!)
§ Bake the pocket muffins for 18 minutes or so, until the tops are firm to the touch and a cake tester comes out clean.
§ They are best served warm, but wil last for 5 days if stored in an airtight container.
§ They may also be frozen, then defrosted one by one for 20 minutes.
____________
"These look like Dr. Seuss came over and baked with you-bright green muffins speckled with deep purple berries. If you are not turned away at the door, and curiosity gets the best of the critics, you will be the hit of the bake sale!"
Dr. Seuss pocket muffins ¤ Kale blueberry muffins (Staples) -Adapted from Jane Esselstyn's Kale Blueberry Muffins in Rip Esselstyn & Jane Esselstyn, The Engine 2 Cookbook (December 26th 2017), https://www.amazon.com/Engine-Cookbook-Lip-Smacking-Rib-Sticking-Body-Slimming/dp/1455591203/ref=sr_1_3?s=books&ie=UTF8&qid=1520443170&sr=1-3&keywords=Jane+Esselstyn, page 47. https://decemberleaf.livejournal.com/246920.html.
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