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The days are still warm but the nights hold a chill, just a hint that fall is around the corner.
In the heat of summer, breakfast is often just fruit and yogurt or a cool smoothie. But fall calls for more substantial fare. Kids are heading off to school and time is at a premium too, so having meals both quick and hearty is a boon to busy homemakers. Back when I was seeing 8 kids out the door each morning I got in the habit of preparing breakfast the night before. It’s become a habit that still makes good sense, even though I now have only one child at home.
Oatmeal covered with a mixture of water and milk and then left to cook in a slow cooker works well. So do pancakes, cooked on a slow day and then frozen. Reheated in a cast iron skillet on the wood stove, this gives us a meal that tastes like I’ve been up since dawn.
By far, our favorite fall breakfast is muffins. Pumpkin is wonderful. My favorite pumpkin muffin recipe is heady with spices and rich with raisins and nuts. It tastes like dessert, but it’s a healthy alternative to some frozen stack of artificial ingredients from the local market. I use one of two strategies to give us warm muffins without spending an hour in the kitchen.
Sometimes I mix the dry ingredients in a bowl and the wet ingredients in a mason jar and leave it in the refrigerator. In the morning I preheat the oven and just toss the two together, leaving little mess and waking everyone to the scent of cinnamon and nutmeg.
Other times I make a double batch of muffins and freeze them. I pull them out the night before and, in the morning, warm them by setting them on a damp towel in a covered hot cast iron skillet. The damp towel creates just enough steam to warm the muffins. And here’s a secret. I almost always use leftover squash instead of pumpkin. If you are short some squash then fill in with applesauce. In fact, you can cut the oil and replace part of it with applesauce just for the reduced calories and enhanced moisture.
Following is my favorite muffin recipe. I can make it without looking now, but my daughter has no trouble locating it in my hand-written family cookbook as the page is well seasoned with batter and experience. I inherited this recipe from my mother-in-law. I have no idea where she found it. Try it yourself this fall, and enjoy a warm, hearty breakfast treat!
Favorite Pumpkin (or Squash) Muffins
Kathy Harrison
20 minutes
18 minutes
Ingredients
1 pound thick-cut bacon, diced
4 medium peeled peaches, diced
1 large yellow onion, diced
1/3 cup apple cider vinegar
2 teaspoons of minced garlic
1/2 cup light brown sugar
1/4 cup of Lehman’s maple syrup
1 teaspoon chili powder
Instructions
1. Heat a large cast iron skillet over medium heat. Add the diced bacon and cook until it’s crispy and golden brown. Once cooked, remove the bacon from the skillet and place it on paper towels to drain excess grease.
2. Carefully using a paper towel, soak up half of the bacon grease, being sure to leave at least 2-3 teaspoons.
3. Add the finely diced onions and peaches. Sauté until they are soft and caramelized, which should take about 5-7 minutes. Stir in the minced garlic and cook for an additional minute.
4. Add brown sugar, apple cider vinegar, chili powder and maple syrup. Stir well.
5. Return the cooked bacon to the skillet and reduce the heat to low. Let the mixture simmer for about 20-30 minutes until it thickens into a jam-like consistency, or to your desired thickness.
6. Once it is to the consistency you like, let cool slightly and serve with the dish of your choice, or store into a glass jar with a lid in your fridge.
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