Foggy Fall Morning Muffins

This morning I decided I was ready to embrace fall. Yes, I’ve been more than ecstatic about it’s arrival since the last day of summer, but lately the weather has been full-on fall. We’ve had foggy mornings that turn into foggy days and yesterday was the first day the sun came out all week by the coast. I absolutely love it. This morning was my morning to wake up whenever I pleased, wander into the kitchen, put a pot of coffee on, and find a recipe that fit the bill. And I found just the right one.

Apple Oatmeal Muffins. They were perfect not only because they had apples and spices, but also because I had every ingredient. I was certainly not ready to trade my sweats and Uggs for acceptable grocery shopping clothes. Oh, and they were delicious as well as the perfect thing to warm the house up and fill it with the scent of spices.

As for the remainder of my day, I have nothing too major planned. I plan on wearing tights and boots (squee!), walking to the farmers’ market for some fresh goodies, painting my nails a new Creme Brulee color, getting the rest of my fall clothes out of storage (I know there are plaid wool pants and heavy sweaters in there!), and working on some jewelry. I think I have finally found inspiration to create new pieces; to focus on the important people in my life, and their upcoming birthdays/holidays. Excited!

I hope you find yourself enjoying the fall weather today, or if you don’t quite have that yet, at least enjoy it in carving a pumpkin, lighting a candle, or wearing a dark lipstick. It is after all, the best season.

Apple (Spiced) Oatmeal Muffins

adapted from What Megan’s Making 

1 cup sugar
2 eggs
1/2 cup vegetable oil (or canola, which is all I had)
1 1/2 tsp vanilla
1 1/2 cup all purpose flour
1/4 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp nutmeg
1/2 tsp salt
1/2 cup rolled oats
3/4 cup applesauce
1 Granny Smith apple, peeled and finely chopped (any kind of apple will do, Granny’s just keep a good flavor)

Whisk together the flour, spices, and salt. Mix wet in a separate bowl, and add to dry, adding the oats, applesauce, and apple chunks last. Fill muffin tins 3/4 full and bake at 350 for 25 minutes.

Muffins-The Acceptable Cake for Breakfast

I love nothing more than waking up on a Saturday morning and having the freedom to do whatever I chose.  Often times that is either cooking a large breakfast, or baking. This morning I woke up and spent the lovely, quiet morning to myself in my kitchen with my closest friends: flour, sugar, and salt. We whipped up a mean lookin’ muffin that I just had to share.

A few weeks ago I tried my hand at this Blueberry Cream Muffin recipe, and the results were delicious.  This morning I decided to try and switch it up a bit, and instead of blueberries I added 1 cup of Peach, Apricot, Blood Orange preserves.  Any sort of chunky jam/preserves would do, but I thought the sour cream/peachy combo was wondrous.

Please do share your thoughts on muffins, or whatever your Saturday mornings consist of.  I would love to know.  And if you get around to it, let me know how this recipe treats you.  Happy weekend to you!