It's fall here in the Pacific Northwest... I'll admit I've been absent from the blog lately. But I'm back and ready to share a little snippet of our life here on the farm. With the change in weather, Fall has also brought a change of pace. The summer garden has been put to bed and now we wait for the bulb order to arrive so that all 1100 tulip, daffodil and grape hyacinth bulbs can be planted. The dahlias still need to be dug up and stored for winter, garlic and shallots still need to be planted, but that can wait because the kitchen beckons me. Oh how I love being in my kitchen when the weather turns. Kombucha brews, my favorite chicken soup seems to always be on the menu (stay tuned for the recipe), and the oven becomes my happy place. After all, those delicious goodies won't bake themselves!
With the success of the carrot harvest this year, I wanted to find a recipe that used a good amount of the bounty. I am pleased to say, I have found the PERFECT recipe for these beautiful carrots.
I present to you: HARVEST MUFFINS.
RECIPE
makes two dozen muffins or two loaves
4 cups shredded carrots
2 apples, shredded
1 cup butter, softened
1 1/2 cup brown sugar
1 Tbsp vanilla extract
6 eggs
4 cups all-purpose flour
4 tsp baking soda
1 tsp salt
1 Tbsp ground cinnamon
2 tsp ground nutmeg
1 1/2 cup raisins
Preheat oven to 375 degrees. Start by beating butter & brown sugar until fluffy. Add eggs, one at a time, and vanilla, just until incorporated. Fold carrots & apples into batter. Add dry ingredients, slowly, until everything is mixed together. Lastly, fold in raisins. Spoon batter into lined cupcake tin or greased baking tin. Bake for 35-40 minutes or until when inserted, toothpick comes out clean. Enjoy!
Think carrot cake, spice cake, and apple goodness all in one. So delicious, so good, so perfect for fall.
What's on your fall menu this year?
Cheers!
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