Autumn Recipes: M is for Muffins

by Michele Cheplic | More from this Blogger

21 Sep 2008 10:40 AM

Studies show muffin consumption increases during the fall and winter months. If you find yourself seeking out recipes for fruity fall harvest muffins each autumn then you might want to add the following to your repertoire.

The first is one of my all-time favorite muffin recipes, which features a popular seasonal fruit--cranberries. This Classic Cranberry Muffin recipe courtesy of the Barefoot Contessa is one of the only ways I can get my preschooler to eat cranberries. It's a very straightforward recipe that makes enough muffins to feed an entire classroom full of children.

The second recipe is for a Fall Harvest Muffin that combines all the flavors of the autumn season, including pumpkin and apple. If you are looking for a classic fall treat this is the recipe for you. (It's also a great way to get your kids to eat fruits and vegetables without knowing it.)

CLASSIC CRANBERRY MUFFINS

Ingredients:

3 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon ground cinnamon

2 teaspoons ground ginger

1 1/4 cups whole milk

2 extra-large eggs

1/2 pound unsalted butter, melted and cooled

1 1/2 cups coarsely chopped fresh cranberries

3/4 cup coarsely chopped hazelnuts, toasted and skinned

3/4 cup brown sugar, packed

3/4 cup granulated sugar

Directions:

Preheat the oven to 375 degrees.

Line 18 muffin cups with paper liners.

Sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl. Make a well in the center of the mixture and add the milk, eggs, and melted butter. Stir quickly to combine. Add the cranberries, hazelnuts, and both sugars and stir just to distribute the fruits, nuts, and sugar evenly throughout the batter.

Spoon the batter into the paper liners, filling each one to the top.

Bake for 20 to 25 minutes, until browned on the top and a toothpick inserted in the center of the muffins comes out clean.

FALL HARVEST MUFFINS

Ingredients:

1 1/2 cups brown sugar

1/2 cup unsweetened applesauce

2 eggs

1 cup pumpkin

1 3/4 cups flour

1/2 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 1/2 teaspoons pumpkin pie spice

1/3 cup water

1/4 cup raisins

1 cup shredded carrots

Directions:

Preheat oven to 350 degrees.

Combine sugar and applesauce.

Add eggs and pumpkin.

Sift together dry ingredients and add alternately to pumpkin mixture with water.

Fold in raisins and carrots.

Spoon into lined muffin tins and bake for 30 minutes, or until a toothpick inserted into the middle of muffins comes out clean.

Related Articles:

Autumn Recipes: L is for Lamb

Autumn Recipes: K is for Kale

Autumn Recipes: J is for Jambalaya

Autumn Recipes: I is for Indian Curry

Autumn Recipes: H is for Ham

Autumn Recipes: G is for Ghoulish Goulash

Autumn Recipes: F is for Fresh Fruit

Autumn Recipes: E is for Easy Taco Soup

Autumn Recipes: D is for Donuts

Autumn Recipes: C is for Comfort Food

Autumn Recipes: B is for Butternut Squash

Autumn Recipes: A is for Apple

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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