A great fall harvest recipe!

This recipe is from the cookbook Simply in Season:

Company Muffins

Yields: 18 muffins

1/2 cup flour
1/2 cup whole wheat flour
1 cup oat bran or rolled oats
1 Tbsp. ground cinnamon
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt

In large bowl combine and stir well.

2 large tart apples (peeled, cored, and shredded)
1 1/2 carrots (shredded)
1 cup walnuts or flax seed meal
1/2 cup raisins

Add and stir to coat. Make well in centre.

2 eggs
1/2 cup milk
1/4 cup oil

In separate bowl mix together. Pour into flour mixture. Stir just until moistened. Fill muffin tins about 3/4 full. Bake in preheated oven at 375 degrees F for 18-20 minutes.
 
Photo courtesy of: http://www.numnumsbaby.com/wp-content/uploads/2013/04/mango-apple-carrot.jpg

It's November 11, and some plants are still growing strong! Parsley and thyme (mostly grown in containers this year) have been transplanted into the garden in preparation for the winter, and carrot tops are still looking green. The lettuce has become slightly bitter but is still growing, and so is the spinach. And broccoli is still producing - hooray! A little goes a long way :)
Check out Gardens to Grow by Scatterplots on Facebook for a link to info about storing carrots in the ground over winter: https://www.facebook.com/pages/Gardens-to-Grow-by-Scatterplots/314522618635451