Fall Muffins

It's just starting to cool down here. The changing season brings different experiences to my senses. The red and orange leaves, the smell of damp foliage on the ground, the bite in the air, and just for good measure, the delightful taste of cinnamon, apples, pumpkin and ginger. My house is full of fall goodness today!



Apple Muffins

Mix the following in a large bowl;
3/4 cup whole wheat flour
3/4 cup unbleached all-purpose flour
2 tsp. baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
2 TB wheat germ

add;
1/4 cup brown sugar
1/4 cup raisins
2 apples cored and finely chopped
2 TB chopped pecans
1/4 cup crasins

mix well.

In a separate bowl mix;
1/2 cup canola oil
2 eggs

add to flour and fruit mixture.

gently stir in;
2 TB plain or vanilla yogurt

Soon mixture into greased muffin tin/ paper cups, and bake at 400 degrees for 15-18 minutes. Serve warm.


Pumpkin Muffins
Prep time: 15 min Makes 12 muffins
Baking time: 15-25 min
Preheat oven to 400 degrees

1 1/2 cups unbleached, all-purpose flour
1/2 cup wheat germ
1/2 brown sugar
1 Tablespoon baking powder
1/2 tsp baking soda
1/2 cup chopped walnuts
1/2 cup raisins
2 tsp. cinnamon
1/2 tsp ground ginger
1/2 tsp freshly grated nutmeg
1/8 tsp. ground cloves

Mix these ingredients together, spray a 12-muffin baking pan lightly with oil.

1 large egg
1/2 cup of buttermilk ( I used plain yogurt)
1 cup of canned pumpkin
3 Tablespoons canola oil

Mix well in bowl or blender. Add to dry ingredients, stirring just enough to blend. Pour batter evenly into muffin tins and bake for 15-20 minutes. Empty muffins onto cooling rack.

I'm not sure where these recipes came from originally, but I am reposting them from my family blog. Enjoy!