Fall breakfast delights.

Author:Davis, James
Position:Spice It Up

What is the secret of good food? For us, good food is fresh, organic, grown as close to home as possible, and seasonal. This applies not just to produce, but also meats, dairy, and eggs.

Our organic kitchen garden provides a great deal of what we eat, and our eggs walk across the road every week.

Seasonal eating means using what is available and fresh in your locale at any given time of the year. I have found that as the seasons change I begin to crave whatever is that season's bounty. In this way, our bodies stay in touch with the earth's cycles and our diet varies through the year. Here is a recipe that fits the fall season.

Apple Cranberry Muffins

Topping: 1 cup of dry ingredients (oats, pecan meal, wheat germ, w.w.flour) plus 1/3 cup light brown sugar or Sucanat. Mix with 4 Tbs. room temperature butter and set aside. Batter: 2 cups flour (we prefer spelt flour) 2/3 cup sugar or sucanat 1 Tbsp. baking powder 3/4 tsp. baking soda 1 tsp. cinnamon 1/2 tsp. ginger 1/4 teaspoon ground nutmeg, allspice, cloves 1/4 tsp. salt 4 Tbsp. unsalted butter softened 2 eggs 1-2 tart apples 1 1/2 cups sour cream A dozen cranberries halved 1/2 cup chopped walnut/or pecans Mix together the dry ingredients. In a separate bowl, mix the eggs, butter, and sour cream and then combine this with the dry. Add the cranberries (halved) and pecan or walnut pieces. I normally use a big Granny Smith apple cut into small pieces, but any tart cooking apple should be fine. Spoon the batter into muffin tins and then add the topping. Bake at 375 degrees for 20 to 30 minutes until. beginning to brown. Makes 12 to 16 muffins...

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