This morning I made pumpkin-raisin muffins, by far one of my FAVORITE fall treats. I used a recipe from Joy of Cooking, it seems almost anything I bake from that book turns out amazingly good. I included the recipe at the end!
After that, we went to the Farmer's Market in Concord. This is sort of a weekly ritual for us, we usually meet friends for a playdate there. Today though, it was just my friend Shawna and I (plus the kiddos). We got some veggies and fruits and then let the kids play for a bit. I got some awesome organic multi-colored beets and some sweet potatoes, I think I'm going to have roasted root veggies and quinoa tomorrow for lunch (when my picky husband is at work so he can't turn his nose up at the beets!) I also got leeks for potato leek soup and a few pounds of "damaged" (read: slightly bruised or deformed but still edible and VERY cheap!) pears. The apples were screaming my name but I refrained because we're planning on going apple picking this weekend....look forward to lots of apple baking recipes next week ;)
|beets and a honey stick!|
I finished the day off with some veggie stew, buttermilk bread from my bread machine, and watching GLEE in my warm jammies. <3
Pumpkin Raisin Muffins, adapted from Joy of Cooking
They start with a basic muffin recipe:
Preheat oven to 400.
In one bowl mix together:
2 Cups Flour
1 Tbsp. Baking Powder
1/2 tsp salt
In another, whisk together:
2 large eggs
1 Cup milk
2/3 Cup sugar
1/4 to 1/2 Cup butter (I used 1/2 cup and the buttery goodness was delish!)
1 tsp vanilla
To make them pumpkin muffins add:
1/3 Cup sugar and 2 tsp pumpkin pie spice (it calls for cinnamon and nutmeg but I prefer pumpkin pie spice!) to the dry, and 1 Cup cooked or canned pumpkin to the wet.
Mix everything together and stir in raisins (or even craisins, my favorite! Didn't have those on hand today though...)
Pour into pre-greased or paper lined muffin tins and bake for about 20 minutes at 400 degrees.