two new favorite recipes!

Firecracker Cornbread @ 101cookbooks.com

Ingredients:
3 tablespoons butter (i used coconut oil)
1 teaspoon red pepper flakes (i doubled this - sorry jen!)
1 cup whole wheat pastry flour
3/4 cup instant cornmeal (or instant polenta) or fine-grain cornmeal
1/4 cup natural cane sugar (or brown sugar)
1 tablespoon aluminum-free baking powder
1 1/2 teaspoons fine grain sea salt
1 cup buttermilk
1 large egg
2 1/2 cups corn, fresh (or at room temperature if previously frozen)

Directions:
Preheat your oven to 350F degrees, with a rack in the middle.
Just before you make the batter, in a small saucepan, melt the butter, stir in the red pepper flakes, and pour into a 9-inch pie tin or equivalent baking dish. Place in the hot oven.
In a medium bowl whisk together the flour, cornmeal, sugar, baking powder and salt. In a separate bowl whisk together the buttermilk, egg, and corn. Pour the wet ingredients over the dry and stir until just combined. Now very carefully remove the hot pan with butter from the oven. Fill it with the cornbread batter, pushing the batter out to the sides if needed. Bake for 30 - 40 minutes or until the edges are golden and the center is just set.


Pumpkin Chocolate Chip Cupcakes (or Muffins): adapted from Vegan Cupcakes Take Over the World

Ingredients:
1 cup canned pumpkin puree
1/3 cup vegetable or canola oil
1 cup granulated sugar
1/4 cup soy milk
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2-3/4 cup chocolate chips

Directions:
Preheat oven to 350F degrees. Line muffin pan with cupcake liners.
In a medium bowl, stir together the pumpkin, oil, sugar, soy milk, and vanilla. Sift in the flour, baking powder, baking soda, cinnamon, and salt. Stir together with a fork- don't use an electric mixer, as it will make the batter gummy. Once well combined, fold in the chocolate chips.
Fill liners two-thirds full and bake for 22 to 25 minutes. Transfer to a wire rack. Dust with powdered sugar once cool.