September. Begins with labor day and back to school. The long days of summer are now not so long, the (hopeful) cooler weather a nice respite from the heat of summer. Somehow with the purchase of school supplies and the beginning of fall, there seems a renewed anticipation and hope – at least a change or return to routine.
For the fortunate ones, the summer has brought a restoring break from the year, and are now returning with refreshed energy and spring in your step.
At one point in our American history, labor day was a culmination of these things – A day of appreciation, pride, and break for the American workman. Every town had their own parade, waving flags, eating a big meal with friends and family. A day for both fun and relaxation.
Now, it is often seen as the last ‘hoorah’ for those with children before school routine is second nature, it is the last celebration of summer (and the sense of abandon that goes with it).
Everyone needs a nutritious on the go refueling, and in honor of labor day and back to school routine, I decided to share my apple-carrot muffin recipe this month. They are a healthy start to the day and a good pick me up, especially if you add nut butter or cheese with it. And they are a perfect way to sneak vegetables and fruit into the diet of those in your life who would rather do with out….
Apple Carrot Muffins
makes 1 dozen muffins about 1 hour to prepare and bake
1 3/4 cups bran cereal
1 1/4 cups all-purpose flour
3/4 cup white sugar
1 1/4 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup buttermilk
1/4 cup canola oil
3/4 cup peeled and finely chopped apple
3/4 cup grated carrot
1/4 cup chopped walnuts (optional)
Preheat oven to 400 degrees F (200 degrees C).
Line 12 muffin cups with paper liners.
Mix bran cereal, flour, sugar, baking soda, cinnamon, and salt together in a bowl.
Beat egg, buttermilk, and canola oil in a separate bowl.
Pour liquid ingredients into bran mixture; gently stir in apple, carrot, and walnuts.
Spoon batter into prepared muffin cups, filling them about 3/4 full.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Cool in pans for 5 minutes before removing muffins to finish cooling on a wire rack.