It’s October! Halloween Month!! This month will be filled with fun crafts, pumpkin picking and pumpkin recipes, bonfires, reading books with a cup of hot tea by the fireplace. It’s been so lovely to see the leaves changing and blowing in the wind. I love the weekend breakfasts this time of year while listening to Jazz greats on Spotify like, Ella Fitzgerald, Billie Holiday and Nat King Cole.

Today’s breakfast this cloudy and windy Sunday was delicious pumpkin pancakes, fresh fruit and mushroom bacon. Perfect day to snuggle in!

Saturday’s breakfast was yummy apple muffins along with a breakfast potatoes and veggies dish and warm mulled cider. The recipe for the apple muffins is below.

We had a very productive weekend working on our kitchen renovation. We’re doing it a little at a time for budgetary reasons and time constraints. Want to see what we were up to this week? Check out our Brambleberry Cottage channel on YouTube! 😊

Hope you all had a wonderful weekend and have a fabulous week!Happy October!! 🎃🍂🍁🍃

Apple Cinnamon Muffins

Ingredients:

2 cups gluten free flour + 2 tsps for coating apples

1 1/2 tsps baking powder

1/2 tsp salt

2 tsps ground cinnamon+ 1/2 tsp for coating apples

2 cups, peeled & diced apples

1/2 cup grass fed unsalted butter, room temperature

1 cup organic granulated sugar

2 large eggs

2 tsps real vanilla extract

1/2 cup milk

Topping Ingredients:

1/2 cup grass fed unsalted butter, melted

1/4 cup organic granulated sugar

1 tsp ground cinnamon

Directions:

1) Preheat oven to 375°F. Spray muffin tins with coconut oil spray. Set aside.

2) Whisk together 2 cups flour, baking powder, salt and 2 tsps cinnamon in a large bowl. Set aside.

3) In a small bowl toss the diced apples with the 2 tsps flour and 1/2 tsp cinnamon. Set aside.

4) Cream together the butter and sugar for 3 minutes on medium/high speed with a hand mixer until it’s lightened in color. Add eggs one at a time, mixing well with each addition. Add the vanilla & mix in until just incorporated.

5) Gently fold in with a rubber spatula, the flour mixture and alternating with the milk, in 4 increments, then ending with a final increment of the flour mixture. Add a slight bit more of the milk if it seems too dry or thick. Don’t add too much milk. You don’t want it watery or to affect the texture.

6) Fold in the apple mixture. Using a 1/4 or 1/3 cup measuring cup, scoop the batter into muffin tins to make 12 large muffins. Bake for 30 minutes until a toothpick inserted to check doneness comes out clean.

7) While muffins are baking in the oven, melt the butter in a small saucepan and set aside. Mix the dry topping ingredients. Set aside.

8) Once muffins are baked and ready to come out of the oven, let them cool in pan for a couple of minutes then very carefully take out of tins (they’ll be hot) and cool a bit more on cooling rack. Carefully dip each muffin top in the melted butter then in cinnamon/sugar mixture. Place on a serving dish and serve warm. These are so moist and taste like Fall!!