Market Watch: Pick Your Own
This is best time of year to visit a local farm and harvest some of your own fall favorites -- apples, pears and pumpkins. Collect your bounty (and you'll have tons) and transform them into seasonal dishes, including my easy Pear and Apple Muffins.
My local pick-your-own farm is Bishops Orchards in Guilford, Conn. I’ve been going there since I was a little girl, and I plan to keep up the tradition with my little one that's on the way. With this season's pick, I will be making applesauce (great for holiday gifts) and other apple treats for weeks. Yesterday, I combined freshly picked apples with Bartlett and Devoe pears (from my CSA box) into delicious muffins.
To find the nearest PYO farm, contact your state agriculture board or search PickYourOwn.org and see what's around.
*Shred fruit using a box grater or a food processor fitted with the shredding blade.
Pre-heat the oven to 350°F. Line a 12-cup muffin pan with paper liners or spray with nonstick cooking spray. In a medium saucepan, combine maple syrup, honey, shredded fruit, cinnamon, nutmeg, canola oil, apple butter, vanilla and soymilk. Heat on low for 2 to 3 minutes, mixing well. Set the mixture aside to cool for 5 minutes.
In a large bowl, sift together the dry ingredients (flours, baking soda and salt). Combine the fruit mixture with the dry ingredients to form a batter. Stir in half of the walnuts. Scoop batter into the muffin tins. Sprinkle with remaining walnuts and bake for 20 to 25 minutes or until a toothpick pushed in the center comes out clean.
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