Fall Harvest Muffins

Many years ago our family put together a cookbook of some of our favorite recipes. Included in the Breads section was one for Pumpkin Apple Streusel Muffins my sister Linda had gotten from a neighbor. She noted that this had long been a family favorite.

It was several years before I got around to trying the recipe, and then it was in early fall, when I didn't yet want to bake up the pumpkins still decorating my front walk. I did, however, have plenty of butternut squash, so I roasted a couple and substituted that puree for the pumpkin.

While I was working on making the recipe my own, I decided the original recipe had a little more sugar and fat than what I was looking for, so I played with those amounts as well. The spices? That relatively large amount sounded just right--and it was. No wonder these were muffins their family looked forward every fall.

In the end, the muffins turned out beautifully, even with my tweaking, and I still like to make a batch or two when I have lots of squash and apples ready to use. Now I just wish I could share a muffin or two with my little sister.

Fall Harvest Muffins

1 1/3 c sugar
1 c roasted or steamed butternut squash, pureed
1/3 c canola oil
2 eggs
2 1/2 c flour
1 T pumpkin pie spice (see NOTE)
1 t baking soda
2 1/2 c finely chopped apple--don't peel

 











Streusel Topping

4 t softened butter
1/4 c brown sugar--I used dark brown sugar but "regular" light brown sugar is also fine
1/4 c flour
1/2  t cinnamon

NOTE:  If you don't have pumpkin pie spice, you can substitute the following: 1 t cinnamon, 3/4 t ground ginger, 1/2 t nutmeg, and1/2 t allspice. You may also add 1/4 t ground cloves if you like, though I usually prefer not to include this.

1.  Combine the streusel ingredients with a fork, mixing until well blended. Set aside.

2.  Prepare two 12 unit muffin pans by spraying or oiling each cup very well--OR just line each with a cupcake paper.  Preheat oven to 350 degrees.

3.  Combine the sugar, oil, eggs, and squash in a large bowl and beat until smooth.

4.  Sift the flour, pumpkin pie spice, and baking soda together and add to the pumpkin mixture, stirring ust until well mixed. The batter will be very thick.

5.  Fold in the apples and, again, stir only until all the ingredients are well mixed.

6.  Spoon the batter into the prepared muffin pans. Using a teaspoon, lightly sprinkle some of the streusel evenly over the tops of each muffin.















7.  Bake at 350 degrees for 20 to 22 minutes, until the tops spring back when gently touched. Cool for about 5 minutes before removing from the pan.

Makes about 24 muffins.


 Variations:

Use 1 cup canned or freshly prepared cooked pumpkin puree in place of the squash.

Add 1/2 c chopped walnuts to the streusel mix OR stir into the batter with the apples.

Add 1/2 c dried cranberries or raisins with the apples.

Quick and easy appetizers or coffee break snack

For some of us who prefer savory over sweet, many morning coffee gatherings don't provide a lot of options. So when I was called on to bring a treat for one of these occasions this week, I decided to make these quick little bites to go with some apple slices and a quick bread.

With a local store featuring a dozen eggs for 49 cents and still some onions and green peppers from the garden, the cost was minimal, and they are very fast to make too, nice when you have an already busy morning planned.

Because they also work well if made the night before, you might want to bake them ahead in full size muffin cups, refrigerate, and then have them ready for the family to pop into the microwave for only 10 to 15 seconds--instant protein-charged breakfast!

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Mini Egg and Cheese Bites

2 T olive oil

a total of 2 c finely chopped onion, pepper, and mushrooms

½ c chopped cilantro

8 eggs

¼ c flour

½ t baking powder

1 t seasoning salt

1 to 2 t Italian seasoning, to taste

1 t black pepper

1 1/2 c grated Cheddar cheese (5 oz)

1.  Saute the onions, peppers, and mushrooms in the olive oil on medium heat until the onions are golden and all are quite limp. If necessary, add a few drops of water to keep the onions from burning. Add the cilantro about a minute or two before removing the vegetables from heat.

2.  Meanwhile, beat the eggs, flour, baking powder, and seasonings until completely blended. Stir in the cheese and mix until completely incorporated. Fold in the vegetables.

3.  Using baking spray or oil, liberally grease 24 miniature muffin cups. Spoon the batter into the cups.

4.  Bake at 325 for 15 to 20 minutes. Serve hot out of the oven or at room temperature. Salsa is a nice accompaniment.

Variations:

Omit the mushrooms or peppers if you don't care for them, or substitute finely chopped broccoli.

Saute 1/2 c finely chopped onions as in the recipe above. When they are just beginning to turn golden, stir in 1 to 2 cups finely shredded spinach or kale. Cover and cook for about 2 to 3 minutes more, until the greens are just limp.

Substitute basil, thyme, or other fresh herbs of your choice for the cilantro.