Pumpkin-Apple Muffins

Pumpkin Apple Muffins

Pumpkin Apple Muffins

In a seasonal mood? These pumpkin-based muffins will absolutely satisfy your autumn-craving palette. I’m not certain where the recipe originated, but it’s been one of my mom’s Fall staples for years. She makes it in a 9×5 loaf pan. I prefer muffin cups for an easy grab-and-go breakfast.

 

Ingredients:

1 1/2 cup of flour

1 tablespoon of cinnamon

1 tablespoon of baking soda

3/4 teaspoon of salt

1 1/2 cup of granulated sugar

7.5 oz of canned pure pumpkin

2 eggs

1/2 cup of canola oil

1/4 cup of apple cider (the original recipe calls for water or apple juice)

1 large baking apple (I prefer Granny Smith)

 

Directions:

Combine the flour, cinnamon, baking soda, and salt in a medium bowl.

In a second medium bowl, combine sugar, pumpkin, eggs, oil, and cider. Beat the mixture until it is just blended.

Combine the two bowls and mix until moistened.

Peel and chop the apple into tiny cubes. Fold into mixture.

Pour into 12 lined muffin cups. I like to sprinkle the tops with a cinnamon and sugar mixture.

Bake at 350 degrees for 35-40 minutes.

Saturday Morning Pancakes

It’s often said that breakfast is the most important meal of the day. So, let’s make it a good one!

This pancake recipe is adapted from http://allrecipes.com/recipe/good-old-fashioned-pancakes/. It’s completely fool-proof and quick- perfect for you non-morning people. These pancakes will be ready faster than you can brew your pot of coffee.

Ingredients:

1 1/2 cup flour

3 1/2 tsp. baking powder

1 tsp. salt

1 tbsp. sugar

1 1/4 cup Lactaid milk

1 egg

3 tbsp. melted Earth Balance natural buttery spread, soy-free (found at Whole Foods)

(optional) 1 cup fresh blueberries

(optional) 100% pure maple syrup (no added flavorings)

(optional) a pinch of powdered sugar

 

Directions:

Preheat your oven to 250 degrees. Throw an oven-safe dish into it- a sheet of aluminum foil will also suffice. This is where you can keep the finished pancakes warm until the entire batch is ready.

Sift together flour, baking powder, salt and sugar.

In a separate bowl, mix milk, egg and melted butter.

Slowly pour the liquid bowl contents into the dry ingredients while stirring. Mix until smooth.

Heat a dab of butter in frying pan. Scoop about 1/3 cup of the mixture into the pan. Push a few blueberries into the top. (I prefer this to adding them to the mixture in the bowl- better distribution).

When the pancake bubbles start to pop, it’s ready to be flipped.

Once you’ve finished your whole batch, sprinkle with a bit of powdered sugar and dig in!

Blueberry Pancakes

Blueberry Pancakes

Breakfast is served!
Breakfast is served!

 

Blueberry Muffins

This one’s for you, Tom!

If you have food allergies, you know that cooking from a box is nearly impossible. And if you happen to find an allergen free pre-made mix, it doesn’t taste good. Why make our non-allergen-challenged friends suffer the consequences. These muffins are delicious and do NOT taste altered in the least.

Ingredients:

1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup canola oil (in place of vegetable oil)

1 egg

1/3 Lactaid milk (in place of dairy)

1 cup fresh blueberries

A shaker of even parts sugar and cinnamon (topping)

 

Directions:

Preheat oven to 400 degrees F

Line 6 muffin cups with muffin liners (recipe yields 6 large muffins)

Combine flour, sugar, salt, and baking powder in a mixing bowl. Stir.

Add oil, egg, milk. Beat until well blended.

Fold in blueberries.

Fill muffin cups.

Sprinkle the cinnamon/sugar mixture on top. Leftover mixture is great on toast with butter!

Bake for 20-25 mins.