Foodie Friday: Fall is in the air

A fast, favourite recipe with a hint of summer flavour!

September is here, which means fall is just around the corner. I know many people are never ready for summer to end, but this is definitely my favourite time of the year. The trees start to turn colour, there is a refreshing breeze in the air, and still plenty of daylight to enjoy the outdoors. It’s also a great time to enjoy local BC produce – you can often find a mix of those summer staples like peaches and zucchini mixed with fall favourites like squash and brussels sprouts.

Fall is also the perfect time to get in the kitchen and do some baking – no worries about heating up the house too much like in the summer! I love to bake homemade muffins for grab-and-go breakfasts and snacks. They are probably one of the least fussy things to bake, making them a great choice for a beginner baker. And when you make your own, you can amp up the nutrition by using whole grains like oats, and using less sugar than store bought ones.

Feeling inspired to do a little baking?

Why not give this easy oatmeal peach muffin recipe a go! Not only will you get prepped with some easy breakfasts for back-to-school, but you also get to hang on to the taste of summer a little while longer – in case you aren’t as excited for fall as I am!

Oatmeal Peach Muffins

Makes 12 muffins

Ingredients:

• 1 cup oats
• 1 1/2 cup whole wheat flour
• 1/4 cup ground flax seeds
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg
• 2 eggs, lightly beaten
• 1 cup milk
• 1/2 cup sugar
• 1/4 cup melted butter or vegetable oil
• 1 tsp vanilla
• 2 medium peaches, peeled, and chopped

Instructions:

1. Preheat oven to 375 degrees F. Lightly grease muffin pan, or use paper liners.
2. In a large bowl combine oats, flour, flax seeds, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a medium bowl, combine eggs, milk, sugar, melted butter, and vanilla. Mix well so that the sugar is dissolved.
4. Stir the peaches into the dry mixture, so they are just coated.
5. Add the wet ingredients to the dry, and mix until just combined. A few lumps are okay.
6. Divide the batter evenly between the 12 muffin cups. Bake for 20 – 25 minutes, or until golden brown and a toothpick inserted comes out clean.

Tip: Make these muffins all year round by substituting 1 cup chopped frozen peaches for the fresh. Or try your favourite berries, such as blueberries or raspberries.