Roasted Mix Color Apples and Pumpkin Muffins for Busy Days

Another month has begun.I can hardly wait for the new season to start. The flowers are starting to bloom here and I can almost smell their scent. 


New shades of bright and beautiful green colors are starting to paint the leaves of the trees again. And looking at those trees from my open kitchen window feels like a new beginning. Indeed! Whenever I have some spare time I love sitting on our small front porch and enjoy the fresh cool air and drink a cup of peppermint tea while my neighbor’s cat keep me company.

I wished I could have more time to spare.

And some more time to share things that inspire me every day.  Like this little piece of inspiration…

 The simple beautiful process of preparing a beet cake -video from tiger in a jar on Vimeo.

But is ''not'' possible at the moment.  

We have been really busy lately...

And I missed everybody so much this last two weeks!  

Really, I have to say -I never thought I would say this- but the best thing about writing this blog has been the lovely friends I have made through this virtual blogging world. 

And I never imagine I could connect and create relantionships with people with all over the world that I don’t actually see face to face.

But technology is an amazing thing and I’m grateful that I live in this century.Otherwise never have known any of you nor your delicious-beautiful blogs either!


I get emails from wonderful people who share their feelings with me about finding a certain recipe here or just telling me how much they liked one of my pictures—even knowing that I’m not a professional photographer – And I’m so honored that my little blog make you feel inspired or triggers some forgotten memories that somehow resemble food.



I really want to let readers know that getting their emails and comments means a lot to me. 

Thank you for been there :)

But despite being so busy there’s always time for cooking and homemade food in our home. Roasted vegetables salad, radish-potatoes with basil vinaigrette and potatoes with béchamel sauce were often a great complement in our dinners. 


Aromas of sauté mushroom and garlic on toasted French bread, couscous-roasted apples and feta salad filled our home for Saturday’s lunch. While pumpkin muffins were baking in the oven for our afternoon snack.


Oh, let’s not forget about the recipes...hearty roasted mix color apples and pumpkin muffins with sesame seeds. Super-Simple and Delicious.
 

And now back to work :)

I wish everybody a wonderful weekend!

Roasted Apples

Red and green apples

Soft brown sugar, to sprinkle the apples

Pinch of Sea salt

Pepper

Olive oil

Rosemary or any herb of your choice

Preparation:

Preheat oven to 180C / 356F. Wash apples and cut into quarters.In a baking tray add apples and drizzle with olive oil, sprinkle with brown sugar, sea salt, pepper and herbs. Roast for 10-15 minutes. Serve over salads, meats, ice creams or cakes.

Pumpkin Muffins

2 Cups of fresh pumpkin puree**
200 gr / 7 ounces self-raising flour
170 gr / 6 ounces soft brown sugar
2 large eggs
150 ml / 5 ounces canola oil
1 tsp. baking soda
1 ½ tsp. ground cinnamon, optional
1 ½ tsp. ground nutmeg 

Sesame seeds to sprinkle on top

** I used a variety of winter squash instead of butternut squash

Preparation:
Preheat oven to 190 C / 375 F. Grease a muffin pan and set aside.
In a medium bowl mix the sugar, eggs, and oil for about 2-3 minutes or until smooth. Sift the flour, baking soda, cinnamon and nutmeg into the bowl. Stir together using a spatula and making slow encircling movements until flour is incorporated-- not living any lumps of flour. Add the 2  cups of pumpkin puree and mix.
Pour the mixture into the prepared pan and sprinkle with sesame seeds.Bake for 25-30 minutes or until it feels firm and toothpick comes out clean. When ready remove from oven and let it cool completely on a wire rack.