Pumpkin Apple Muffins

My first attempt with these muffins was less-than-perfect. I'd mixed the batter together when I realized I forgot the salt. So tossed that in and mixed it again. Then I realized I'd only put in 1/2 tsp of pumpkin pie spices, so I added more and mixed again. Over-mixed batter = tough, chewy muffins. But the flavor is great and I really think the second attempt will be perfect.

Weelicious Pumpkin Apple Muffins

1 1/3 Cups All Purpose Flour
2/3 Cup Whole Wheat Flour
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 tsp Cinnamon
1 tsp Pumpkin Spice
3 Tbsp Vegetable or Canola Oil
1/2 Cup Agave OR Honey
1 Egg
1/2 Cup Milk [I used almond milk]
1/2 Cup Pumpkin Puree
1 Medium Apple, peeled and grated (Gala, Pink Lady, Fuji or Golden Delicious are good choices)

1. Preheat oven to 350 degrees.
2. Combine the first 7 ingredients in a bowl and mix.
3. In a separate bowl, whisk the remaining ingredients together.
4. Slowly add the flour mixture into the wet ingredients and stir until just combined.
5. Grease muffin tins or line them with muffin cups and fill each cup 3/4 full with the batter.
6. Bake for 20 minutes or until a toothpick comes out clean. [Cooking time for mini muffins will be slightly less]
7. Serve.

Bobbing for Apples - Apple salsa

Who needs tomatoes when you have apples?!



A different take on your traditional salsa, from Allrecipes.com. Sweeter than regular chunky salsa, obviously. Perfect for your fall party!

Wine of the Week - Broadside 2009 Cabernet Sauvignon

From Margarita Vineyards comes this excellent cabernet.  Undertones of strawberry on the nose, and also some green vegetables - I was picking up something like lettuce and celery.
On the tongue, it was tart with mostly cherry tastes.  The fantastic, flowering finish leaves behind mellow fruit flavors.  I highly recommend this wine.
14.1% alcohol

Tempeh Tacos

I don't know why I didn't think of it sooner. I wanted something different than our normal bean burritos. Something more... dare I say meaty? Looking through the fridge, I saw a package of tempeh, which I had no specific plans for. Tempeh crumbles up nicely and would make the perfect substitute for traditional taco meat! I found this simple-sounding recipe online and got to it.

Changes made by me: I grated my tempeh in the food processor with the grater blade. I also added a lot more cumin and a sprinkle of chipotle, because I was worried it would be too bland.

Our homemade tacos were topped with a totally improvised pico de gallo - two roughly chopped tomatoes mixed with a little bit of chopped onion and a big handful of fresh cilantro.

Bobbing for Apples - Flax and bran muffins

Happy October! To celebrate my favorite autumn month, I'm going to devote my posts to the hearty fall fruit - Apples!

This week, a great breakfast addition (or for breakfast on the go).


A very simple recipe to follow, shared from SparkPeople.com. (But of course I veganized it with more flaxseed instead of eggs.)