Making the Most of Every Day . . . with Homegrown, Homemade, Back to Basics.®
Most of the day was spent working in my kitchen processing our last 6 pumpkins. They needed to be baked, and puréed. Some were measured out in 1/2-cup increments, frozen in muffin tins, bagged and dated for the freezer to be used later. The rest ended up in moist, lightly spiced Pumpkin Scones (I'll share that recipe tomorrow), Pumpkin Nut Muffins and Pumpkin Drop Cookies!
How many times have you bought a big bunch of bananas on sale and it seemed like they turned brown overnight? You have two choices, throw them out or try one of these yummy recipes!
I was originally looking for a muffin recipe to use some of my frozen blackberries. What I found was a recipe that can stand on its own and also become the perfect base for many variations.
