sunday was my day. it was all mine. it was one of those gray-turned-sunny, cooking and raking kind of fall days i dream about with fondness in the depths of the humid heat of the midwest summers.

we have had a lot, i mean a lot, of produce in our house as of late. not so much produce ready to eat, but produce ready to be prepared. and fruits that are just not preferable raw. those delicious apples-golden and red- they sat in our fruit basket for a week at least, first waiting with delicate patience, then their skins softening and dulling to a more aggressive form of protest, ready to be used in a sauce, a crisp, a… muffin! but of course!

i have a great love for muffins. i do believe this is the second muffin posted–they are truly the perfect marriage of whole grains and ripe produce that gives birth to such moist, tasty delights! especially when you make them with roasted pumpkin. enveloped in the arms of grainy goodness, the pumpkin’s nestled in, hidden, like the bright bits of sun that tease you on a cloudy fall day. i think those pumpkins sucked their color out of all of the vivid, fiery leaves that once hung on our front trees. the muffins happily accepted these deposits of bold orange, tucking them into their little pockets.

after a lovely halloween full of music and dancing and beehives and birds nests, a sunday steeped with jiving in the kitchen to ann delisi’s essential music while concocting the latest of the muffin installments was exactly what the doctor (or this gastronomically obsessed muffin enthusiast) ordered.

roasted pumpkin and apple muffins (with cranberries and pecans…)

pie pumpkin
butter

2 cups flour: whole wheat pastry flour, oat flour, cornmeal,
sunflower seed meal, and sesame seed flour. i like to mix
what’s laying around.
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
pinch all spice
pinch cardamom
1/4 teaspoon salt
1/4 cup dried cranberries (optional, could throw some more in)
1/4 cup chopped pecans (optional, could throw some more in)
2 eggs
3/4 cup brown sugar
3/4 cup yogurt, plain
1 tablespoon vanilla extract
1 cup apples (about 3 apples) cored and chopped or grated
(i used golden delicious as they were near spoilage and i don’t
like them for eating).
1 cup pumpkin canned or roasted
roast pumpkin:

1. preheat oven to 425
2. cut pie pumpkin in half, remove seeds with spoon, then cut into quarters. put a dollop of butter on each piece. place quarters in a pan and add enough water so that it just covers the bottom of the pan (don’t drown our pumpkins!)
3. roast pumpkins for 45 minutes to an hour, check and test with a fork.

for muffins:
1. preheat oven to 350 and butter/line a muffin tin
2. mix dry ingredients together (flour through cranberries/pecans) in a medium bowl. set aside.
3. beat eggs in bowl until pale yellow. add brown sugar yogurt and vanilla extract, mix.
4. gently fold apples and pumpkin into batter.
5. slowly add dry ingredients to wet. fold and mix until just combined– do not over mix.
6. using a 1/3 cup as a scoop, spoon muffin mixture into pie tins.
7. bake for 15 minutes, then turn in oven for even baking. continue to bake for another 10- 15 minutes, until a toothpick comes out clean.
8. let cool 5 minutes in pan, then transfer to cooling rack.


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