As the colder November winds start to blow here on our Wisconsin farm and B&B, Inn Serendipity, I feel a breeze of bittersweet. As I look at the pumpkins, potatoes and other root crops stacked up for the winter, I crave something else: One last taste of crunchy, flavorful garden fresh.
That’s when these Fall Finale Muffins show up on our breakfast table. Grab the last of the apples and pair them with shredded carrots for a hearty, healthy muffin packed with a nutritional boost. Because of the high amounts of fresh carrots and apples, along with dried cranberries and nuts, these muffins take on more of a crunchy produce feel than a typical bread-like muffin. Fall bounty you can hold in your hand.
Make an extra batch as these freeze surprisingly well. Here’s the recipe:
Fall Finale Muffins
Ingredients:
½ c. whole wheat flour
½ c. flour
1 c. whole oats
1 c. brown sugar
1 t. cinnamon
1 t. nutmeg
2 t. baking soda
1 t. baking powder
½ t. salt
2 c. peeled, cored and chopped apples pieces (about 2 large apples)
1 ½ c. shredded carrots
1 c. chopped nuts
½ c. dried cranberries (or other dried fruit)
2 eggs
½ c milk
¼ c. oil
Directions:
Mix first nine ingredients in a large bowl.
Add apples, carrots, nuts and raisins. Mix separately eggs, milk and oil and add to flour mixture until just moistened.
Fill greased muffin tins until about ¾ full. Bake at 350 degrees for about 20-25 minutes. Makes about 18 muffins.
Photo Credit: Lisa Kivirist
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Lisa Kivirist
Lisa Kivirist embodies the growing “ecopreneuring” movement: innovative entrepreneurs who successfully blend business with making the world a better place. Lisa is co-author, with her husband, John Ivanko, of Rural Renaissance: Renewing the Quest for the Good Life, capturing the American dream of farm living for contemporary times. Her latest release, ECOpreneuring: Putting Purpose and the Planet Before Profits is a compact, dynamic tool kit for a fresh approach to entrepreneurial thinking, blending passion for protecting and preserving the planet with small business pragmatics. As a W.K. Kellogg Food & Society Policy Fellow and Director of the Rural Women's Project, Lisa champions a voice for women farmers and rural ecopreneurs through media, speaking and advocacy work. Lisa runs the award-winning Inn Serendipity Bed and Breakfast in southwest Wisconsin, completely powered by renewable energy and considered amongst the “Top Ten Eco-Destinations in North America.” Her culinary focus on local and seasonal cuisine – with most ingredients traveling less than 100 feet from her organic gardens to B&B plates – earned recognition in publications from Vegetarian Times to Country Woman and inspired her cookbook, Edible Earth: Savoring the Good Life with Vegetarian Recipes from Inn Serendipity. In addition to feature writing for publications such as Hobby Farm Home, Mother Earth News and Wisconsin Trails, Lisa is the lead writer for Renewing the Countryside, a non-profit organization showcasing rural entrepreneurial and agricultural success stories. Lisa also penned Kiss Off Corporate America: A Young Professional’s Guide to Independence. Lisa shares her farm with her husband, their young son, a 10kw wind turbine and a colony of honeybees.
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[...] season to slow down and refresh my cooking engines. After a busy summer season of pumping out muffins, I love having time to linger in the kitchen and try something new, not worrying about if it will [...]