Hearty muffins good for anytime of day.
It's harvest season here in Minnesota, that tiny little crack of time we wait for all year, enduring all manner of bad tomatoes, shriveled potatoes, and fruit that's logged more flight miles and seen more exotic locales than we have. Now is not the time to use canned this or frozen that. Let's celebrate our bounty! This recipe can be made year-round, with any apples or pears of your choosing. But for this time of year, I'm kicking up the "wow" factor with some fresh-picked fruit, born and raised right here.
I first came across this recipe, originally by Gale Gand, in my local newspaper's food section, but of course it was not gluten-free. After obsessing about how delicious it sounded, I adapted it using my pancake mix. These fritters are indeed as tasty as they seem!
A little spicy, a little sweet, a little bit of nutritious fruit and vegetable tucked into a yummy breakfast treat!
People ask me all the time for a good recipe for banana bread. This one is easy and nutritious, much better than using a box mix, for not much more effort. It can be dairy-free, as well as nut-free. A great snack item to keep on hand for kids instead of packaged bars, crackers, cereals, etc. Feel free to throw in a ½ c. of chopped walnuts pecans, or sunflower seeds. Chocolate chips are also allowed. I recommend making smaller loaves, as it is difficult to get even baking through the middle with a larger loaf. Or, make muffins.
