Fall Muffins

Fall Flavours in Muffins

Fall muffins are delicious, the textures of seeds, oats and the traditional fall flavours of pumpkin and maple are perfect for muffin recipes.

I didn’t grow up on the farm like all my older brothers did.  They remember being all excited about a new lard pail lunch kit and then getting mad because the city children teased them.  I bought one as a keepsake and use it to store raisins.

I am metal lunch pail can excited about this new galvanized metal server.  You will be seeing it a few times this fall.  I think its just great for serving fall breads and treats.

I have enclosed the recipes for the three fall muffins you see.  They have all my favorite fall flavors, cinnamon, nuts, ginger, molasses and seeds.

Blackberry Bran Muffin with Chia Seeds

1 1/2 cups flour

1 1/2 cups All-Bran

1 heaping tsp cinnamon

tbsp of chia seeds

1 tsp baking powder

1 tsp baking soda

1/4 teaspoon salt

1/2 cup brown sugar

1 3/4 cups buttermilk

1/4 cup vegetable oil (or applesauce)

1 egg, beaten

1 1/2 cups blackberries

In large bowl, mix together flour, bran,  cinnamon, baking powder, chia seeds, soda and salt.  Add brown sugar and mix until no lumps remain.

In second bowl combine buttermilk, oil, beaten egg, mix thoroughly.  Add to dry ingredients all at once, stirring until just moistened.  Fold in blackberries.

Muffins, Recipes, Fall, GalvanizedSpoon into greased lined muffin tins.  Take at 400 F for about 20 mins.


Muffins on the counter
Blackberry Chia, and Gingerbread Muffins

Gingerbread Muffins

1 cup raisins

1 1/2 cups flour

1/2 cup brown sugar

1 teaspoon ginger

2 heaping teaspoons cinnamon

1 tsp baking powder

1/4 teaspoon salt

1/2 cup boiling water ( or hot coffee)

1/4 cup oil

1/4 tsp baking soda

1/2 cup molasses

1 egg, beaten

1/2 cup walnuts or pecans

Ingredient BowlsCover raisins with boiling water set aside to soften.

In large bowl combine flour, spices, and salt.  Add brown sugar and mix until no lumps remain.

Dissolve baking soda in boiling water, add molasses, mix thoroughly.  Let cool, add beaten egg.

Add  to dry ingredients all at once, stirring  until just moistened.

Drain raisins.  Add raisins and walnuts.  Do not overmix .  Bake at 375 for 25 minutes.

Galvanized, Muffins, Fall, Recipes


I guess this week I am eating carbs!!!

Leanna Signature

One thought on “Fall Muffins

  1. These look so yummy! I have no muffin tins, my son painted them for a project. I need to get some, I am trying that THM diet and they have muffins on lots of the lists. I have not eaten a muffin in years. lol

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