Apple Cinnamon Harvest Muffins

We've had a beautiful, warm September, almost like an Indian Summer, as they say in the States. Last week the weather turned a bit colder, and Saturday was a beautiful sunny autumn day. We were having a service project with our church, rolling hay bales, building a hay rick, painting and clearing. It was a perfect day for a muffin that reminded me of autumn.

I don't like my muffins very sweet, so this recipe doesn't call for a lot of sugar. I also used a combination of cooking (tart) and dessert (sweet) apples. You may want to add more sugar if you like your muffins sweet, or you are using very tart apples.

(The picture doesn't really do these muffins justice, it was taken with my mobile phone.)

Apple Cinnamon Harvest Muffins

Dry Ingredients:

1 1/2 cups plain/all-purpose flour

1 1/2 cups wholemeal/whole-wheat flour

2 cups oats (porridge, quick or old fashioned rolled oats will do)

1/2 cup light brown sugar

2 Tbs baking powder

1/2 tsp salt

1 tsp cinnamon

Wet Ingredients:

2 cups apples, grated

1/2 cup dark brown sugar

1 1/2 cups (12 fl oz) milk

2 eggs, beaten

2/3 cup (1/4 pint) vegetable oil

1 tsp vanilla

1. Preheat oven to 350 F/180 C, grease two muffin tins. In a medium bowl, mix together the grated apple and dark brown sugar, set aside.

2. Mix all the dry ingredients together in a large bowl, breaking up any clumps of brown sugar.

3. Add the rest of the wet ingredients to the apple and sugar mixture, until well blended.

4. Make a well in the dry ingredients, and add the wet ingredients in the center. Mix the two together, just until blended. (Do not over mix, or the muffins will be tough).

5. Divide the batter evenly between the 24 muffin cases, and bake for 20-30 minutes. Muffins should be golden brown, and a knife/toothpick, when inserted should come out clean.

Breakfast Burritos

Despite the name, I usually make these for dinner. Eggs are a good inexpensive protein, and this dish is not only delicious, but really easy to make. I like to roast my own bell pepper, but you could use one from a jar if you want.

2-3 Tbs vegetable oil

1 onion, chopped

1 large potato, petite diced

3 roasted red or yellow bell peppers, chopped

1/2 head savoy cabbage, finely chopped (see note)

1/2 tsp cumin (or to taste)

1/2 tsp chili powder (or to taste)

5-6 large eggs

salt and pepper to taste

tortillas

grated cheddar cheese

yogurt or sour cream

salsa

In a large frying pan, sauté the onions in the oil for about 5 minutes, or until soft. Add the potatoes and continue to sauté for another 5 minutes. Add the cabbage and bell pepper, cumin and chili powder and sauté until potatoes and cabbage are soft. Remove potato mixture from pan.

Add a little more oil to the pan, and add the eggs to scramble them (I add eggs straight to the pan and scramble in the pan. You could whisk the eggs together in a separate bowl before cooking if desired).

Heat tortillas, add desired amounts of potato mixture and eggs, and any other condiments of choice.

Note: Savoy Cabbage is a variety of cabbage in the UK. The leave are more tender than regular white cabbage (sort of a mix between nappa and white cabbage). Regular white cabbage would probably work, but might not be as tender as the savoy cabbage. You could also try spinach or kale.