My internal clock tells me that October is the autumn, and I should be eating pumpkins, cranberries, and baked apples. In New Zealand, it’s spring time, but I did some autumnal baking last week anyway. Me and my office mates ate everything too quickly to get any photos, but I have transcribed some of my recipes. Here they are for you to enjoy.
This has become my “go-to” muffin recipe. If I don’t have soymilk on hand, I use regular milk, which works fine. To make my autumn cranberry pumpkin muffins, I followed the recipe as written, however omitted the rolled oats and coconut, used 1 cup mashed pumpkin instead of banana, and added about 1/2 a cup frozen cranberries (you should probably cut the berries in half before adding them to the mix, though I was lazy and didn’t), and about 1/2 cup of dried cranberries.