Orange-Almond Scones
(from and old "Vegetarian Times" issue)

2 cups flour (unbleached and/or whole wheat or a mix)
2 tsp. baking soda
1/4 cup oil or margarine (I use margarine)
1/3 cup honey or maple syrup (I always use maple)
1/3 cup frozen orange juice concentrate
grated zest of 1 orange
1/2-3/4 ripe banana, mashed
1/2 tsp. almond extract, (optional)
1/2 to 1/3 cup soymilk (I used 1/3)

Toppping: 2 TBLSP frozen orange juice, 2 TBLSP honey, 1/3 cup sliced almonds

Mix dry ingredients. Add wet ones. Allow to sit 10 minutes. Form dough into 6 circles or triangles about 1/2 inch thick. Place on lightly greased cookie sheet, add topping if desired. Bake at 350 for 15 minutes. Note: these are a lot like drop biscuits, just a little more shaped. I think the variation in the banana quantity depends on the size of the banana.

That should read "whole wheat PASTRY flour."

Pumpkin Muffins

1-3/4 c. rye flour (almost any flour, or combination you like)
2 t. baking powder
1-1/2 t. cinnamon
1/2 t. ginger
1/4 t. nutmeg
1/4 t. cloves
dash salt
1/2 c. raisins or currants
1/3 c. apple juice, or other fruit juice, or milk substitute
2 T. coconut oil (or vegetable oil)
2-4 T. agave nectar (a honey-like sweetener from catcus)
Egg substitute equal to one egg, or you can also leave out
1 c. pumpkin puree

Preheat oven to 400°F. Grease a muffin tin with vegetable oil, or use cupcake papers to line the muffin tin. Combine dry ingredients in a medium mixing bowl. Mix in raisins. Combine juice, oil, and agave nectar in a 2-cup nonmetal measuring cup or small bowl. Heat liquid ingredients briefly (20 seconds) in the microwave to soften the honey. Add egg substitute and pumpkin puree to liquid ingredients. Mix well. Add liquid ingredients fo dry ingredients and mix briefly.

Divide the batter evenly among the 12 muffin cups and bake 20 minutes. Immediately after removing from oven, loosen muffins with a fork, and turn them sideways in the cups to cool.