Ah yes, pumpkin spice.
The most basic of basic girl flavours, yet as a blogger, I have no shame in using it in a recipe that screams fall.
Now that I’m back from my weekend in Montreal and Hong Kong, which I have yet to do a full recap on (sorry, writer’s block), I’m here to share some belated fall recipes so you don’t miss out on making your kitchen smell amazing. It’s never too early or too late to make your house smell like Thanksgiving.
Back in October we went apple picking out in Mississauga on Heritage Road and it looks like a lot of the farms that were once there are all selling out their property to developers who are taking over with industrial buildings and plazas. It’s sad to see, but I guess this is a natural result from a growing city; land for shopping > land for food.
In any case, we did get our annual bounty of apples and thought we would make this recipe that makes for a fabulous breakfast item or snack on the go. I’m not much of a morning person, so I like breakfast items that I can grab and munch on while on the commute to work. These muffins are great because they are so versatile with different ingredients so if you’d like to add your whole collection of nuts, bolts and screws, go right ahead.
I’m going to try to squeeze in some more recipes this December for the Christmas season (hopefully). If not, Instagram will have everything to keep you all updated 🙂
Until we dine again,
-The Piquey Eater
- 2 cups flour
- 2 cup oat meal
- 2 eggs
- 2 apples (granny smith) diced
- 1 cup raisin
- 2 tsp baking powder
- ⅔ cup of milk
- ½ cup melted butter
- 1 cup of brown sugar
- ½ tsp ground ginger
- ¼ tsp cloves
- ¼ tsp nutmeg
- ⅔ tsp cinnamon
- Peel and dice up your Granny Smith apples to small bite sized pieces. Make sure that your apple pieces are consistent in sizing.
- Place all dry ingredients into a large mixing bowl and blend well. Then add all of the liquid ingredients and mix until combined the batter should be a little on the wet side and if too dry add a little bit more milk. Be careful not to overmix.
- Spoon batter into a muffin tin lined with paper muffin cups.
- Bake in a 350°F oven for 35-45 Min or until a tester poked into the center of the muffin comes out clean.