Back to fall with harvest recipes Celebrate autumn with the help of Ontario fresh food. The autumn harvest brings delicious fall flavours that are sure to be a hit with the whole family. Make It Local when shopping at your grocery store, farmers’ market and on-farm market and cook with fresh Ontario ingredients. Pumpkin and Spice Muffins are perfect for a quick breakfast or snack. Preparing the pumpkin purée ahead of time makes this a fast and easy treat. These yummy muffins are moist, with a delicious spice flavour and topped with crunchy pumpkin seeds. Enjoy a bowl of Cauliflower, Potato and Ham Chowder for lunch or as a starter for an autumn meal. This tasty medley of fall vegetables is paired with the smoky flavour of ham and topped with Ontario Cheddar cheese. For a twist on a festive dinner, Stuffed Turkey Rolls with Maple Glaze are sure to impress family and friends. The savoury filling is a mixture of turkey sausage, apple and Gouda cheese. Enjoy served with mashed Ontario potatoes, broccoli and carrots for a complete company dinner. Is it a pie or is it a cake? This Apple Pie Cake brings the best of both worlds, with all the great taste of apple pie and a sweet cake base. Use your favourite pie apples and serve with a scoop of vanilla or butterscotch ripple ice cream. There’s a lot available from Ontario during the fall months. Visit foodlandontario.ca to find out what’s in season, and for more quick and easy recipes you can make with food you already have in your fridge, freezer or pantry. Celebrate some fall classics with fresh Ontario produce and enjoy these flavourful recipes! During the upcoming weeks, the Town Crier will feature the recipes for the above mentioned dishes – we hope you enjoy them! Pumpkin and Spice Muffins Preparation Time: 20 minutesBaking Time: 22 minutesMakes 12 2-1/2 cups (625 mL) all-purpose flour1-1/2 tsp (7 mL) ground cinnamon1-1/2 tsp (7 mL) baking powder1 tsp (5 mL) baking soda1/2 tsp (2 mL) salt1/2 tsp (2 mL) each ground ginger and ground nutmeg1/4 tsp (1 mL) ground cloves1/2 cup (125 mL) butter, softened2/3 cup (150 mL) each granulated sugar and packed brown sugar2 Ontario Eggs3/4 cup (175 mL) Ontario Pie Pumpkin Purée*2 tbsp (25 mL) fancy molasses1-1/2 tsp (7 mL) vanilla3/4 cup (175 mL) 0% plain yogurt3 tbsp (45 mL) green pumpkin seeds In medium bowl, stir together flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and cloves. In large bowl, using electric mixer, cream together butter and sugars. Beat in eggs, pumpkin, molasses and vanilla until smooth. With wooden spoon, stir in dry ingredients alternately with yogurt, making 3 additions of dry ingredients and 2 additions of yogurt, just until combined. Spoon batter into paper-lined muffin cups; sprinkle with pumpkin seeds. Bake in 375°F (190°C) oven for 20 to 22 minutes or until toothpick inserted in centre comes out clean. Cool pan on wire rack for 5 minutes. Remove muffins to wire rack to cool. *Pie Pumpkin Purée: Cut 3 lb (1.5 kg) pie pumpkin into quarters, remove seeds and fibre. Place rind side down in large baking dish with about 1/2-inch (1 cm) water in the bottom. Cover with foil; bake in 325°F (160°C) oven until tender, about 50 minutes. Remove pumpkin; drain on paper towel. Cool; scoop pulp from rind. Purée in food processor or mash until smooth. Drain. Yields about 2 cups (500 mL). Tip: Freeze pre-measured amounts of the pumpkin purée in small containers, ready to thaw for muffins. Nutritional Information:1 MuffinPROTEIN: 5 gramsFAT: 9 gramsCARBOYHDRATE: 48 gramsCALORIES: 289FIBRE: 1 gramSODIUM: 225 mg – Printed with permission from Foodland Ontario
Pumpkin and Spice Muffins
