Malunggay Rich Muffin

Ingredients

½ cup butter or margarine

¾ cup sugar (refined)

3 eggs

2 cups all purpose flour

3 tsps baking powder

1 tsp Salt

1 tsp Vanilla

½ cup milk

3 tbsps. blended malunggay leaves

Procedure:

• Sift together all-purpose flour, baking powder and salt. Set aside.
• Cream together butter or margarine and sugar.
• Add the eggs to the butter and sugar mixture. Mix.
• Add and mix vanilla, milk and blended malunggay leaves.
• Then add the set aside dry ingredients.
• Pour mixture into greased muffin pan until two-thirds full.
• Bake in pre-heated oven 450°F for 25 minutes.
• Then serve and enjoy!

PANCIT MOLO WITH MALUNGGAY POWDER

Ingredients:

• 1 pound ground pork (can use ground turkey if watching cholesterol)
• 1 can water chestnuts (chopped)
• 1 bunch green onions (chopped) reserve half for adding to cooked soup
• 1/2 teaspoon salt
• Black pepper to taste
• 1 pack of wonton wrappers
• 2 tablespoons vegetable oil
• 6 cloves crushed garlic
• 1 sliced onion
• 6 cups chicken broth (can use canned if desired)
• 2 cups cooked chicken (flaked)
• 1/2 pound shrimps (optional)
• 1 tsp of Malunggay Powder

Directions:

1. Mix first 5 ingredients and fill the wonton wrappers (about 1 round teaspoonful in each wrapper)
2. Reserve any extra pork mixture
3. Sauté garlic in hot oil until golden brown.
4. Take out and reserve about half of garlic to add to the cooked soup later
5. Add onion and continue sautéing for a couple of minutes
6. Add the unwrapped extra pork mixture and continue sautéing for a minute or two
7. Add chicken broth
8. When it's almost boiling, add filled wrappers
9. Continue cooking and add flaked, cooked chicken and shrimps
10. Let boil for a few more minutes until done
11. Fill bowls with the soup and garnish with cooked garlic and green onions
12. Serve hot!

MALUNGGAY JUICE

Ingredients:

• 7 cups Water
• 10 pcs. Kalamansi or 1 Lemon
• Malunggay Powder

Directions:

1.Place Malunggay Powder in a boiling water.
2.Add sugar or honey to taste.
3.Let it cool and at the same time sediments will settle down, strain it
and transfer to a pitcher.
4.Squeeze lemon or kalamansi into the juice.
5. Serve with Ice.