I'll be honest, I was pretty stumped with what to make. Does that mean I don't have a happy place? Can't be so. I think the issue is narrowing down to 1 pick. I decided on these Harvest Muffins.  I'd say one of my most happy places is being outdoors during the harvest season. Whether it's strolling through a country fair, picking apples, taking a drive to see the colorful leaves or sipping something warm by a bonfire, being outdoors during harvest season always makes me happy.

These muffins were fantastic! If you're looking for something fairly healthy and just slightly sweet, here's your match! Additionally, they have little flecks of color and crunchiness, and a warm spicy smell and flavor. These are going to be a great grab-and-go breakfast for this week!

Be sure to check out Newlywed and Newly Cooking for this month's What's Baking round-up.
Here is what you'll need:

• 1 cup whole wheat flour
• 1 cup all purpose flour
• 1 1/2 teaspoon baking soda
• 1 1/2 teaspoon baking powder
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• pinch of ground cloves
• 1 cup shredded zucchini
• 1 shredded carrot
• 1 shredded apple
• 2 eggs
• 1/4 cup Splenda Brown Sugar Blend
• 1/2 cup vanilla almond milk
• 1/4 cup flax seeds
• 1/8 cup dried cranberries

Preheat oven to 400F degrees. Spray 12-cup muffin pan with cooking spray and set aside.

Combine flours, baking soda, baking powder and spices in a large mxing bowl. In a separate bowl, combine shredded zucchini, carrot and apple.

In a small bowl, combine, eggs, brown sugar and milk. Whisk until well combined. Add egg mixture to shredded vegetables and fruit. Stir until well combined.

Add wet mixture to dry mixture and stir until almost combined (mostly wet, but a few dry spots). Add flax seeds and cranberries, and fold until combined being careful not to overmix.

Evenly distribute among pre-greased muffin cups (~1/4 cup batter in each cup). Bake for 12-14 minutes until browned and toothpick inserted comes out clean. Serves 12.

Source: Adapted from Shrinking Kitchen

I was recently called out for not updating my blog. If I recall correctly, last summer my posts also took a plunge. It must be the heat that does it to me. Can anyone else relate to it just being too hot to cook? Even though that's how I felt most of the summer, I do have a few things to share with you in the coming weeks. Which by the way, I'll have a lot of time on my hands starting next week so you'll be seeing more posts from me.

But first, I thought I'd update you on my garden which did AWESOME this year! We've enjoyed so much fresh picked produce and I've also been busy preserving so we'll have our own produce for a few more months. So far I've been able to put up the following:

• Quartered Tomatoes, canned - 2 quarts, 9 pints
• Quartered Tomatoes, frozen - 1 gallon bag (and still many more to come!) 
• Tomato Juice, canned - 3 pints
• Garlic Dill Pickles, canned - 4 pints
• Sweet Sandwich Pickles, canned - 3 pints
• Peas, frozen - 1 cup
• Sugar Snap Peas, frozen - 5 cups
• Turnip, frozen - 2-1/2 gallon bags
• Buttercup Squash, frozen - 1/2 gallon bag
• Rhubarb, frozen - 2 cups (farmer's market)
• Blueberries, frozen - 9 pints (pick-your-own)

I also have a few tomatoes, pattypan squash, radishes, tomatillos and 1/2 zucchini to use in meals this week. While most of the plant beds are now empty, we are still harvesting tomatoes, radishes, peppers, eggplant, brussel sprouts and tomatillos.

Eggplant, tomatillo, radish and brussel sprouts (peppers are upper left)

In the next few weeks I'd like to get some peaches and corn from the farmers market to put up as well. And then of course there will be winter squash and apple season!

Leave me a comment to let me know what you were able to preserve this year!