Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant
The recipe Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant could satisfy your Indian
Spicy Pumpkin Carrot Muffins
Ingredients
- 2 sticks unsalted butter @ room temp
- 2 cups dark brown sugar, packed, divided
- 2/3 cup molasses, unsulphured
- 2 eggs, beaten, @ room temp
- 14 ounces can pumpkin (or equivalent amount cooked, pureed pumpkin)
- 3 1/2 ounces container carrot baby food (or equivalent amount cooked, pureed carrot)
- 3 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 3 teaspoons ground cinnamon
- 2 teaspoons freshly grated nutmeg
- 1/2 cup dried cranberries, raisins or currants
- 1/4 cup almond slivers; walnut halves or pieces; or pecan halves
- 1/8 teaspoon chipotle or cayenne powder (smoked if you have it)
Instructions
In a standing mixer, cream the butter at medium-high speed until soft and lightened in color.
Add molasses and 1 1/2 c. of the brown sugar, beating until combined and light in texture.
Add the eggs, pumpkin and carrot, and mix on medium speed until blended.
Pour into wet ingredients and gently fold together, being careful not to overmix.
Fold in the cranberries, raisins or currants.
Using a spoon or large disher (what I used), fill muffin cups three-quarters full.
In a small bowl, mix remaining 1/2 c. brown sugar with chipotle or cayenne powder.
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