I like to keep the produce I don't refrigerate on this tiered stand in the kitchen. A big drawback this time of year is the fruit flies it attracts. I woke up yesterday to a swarm and freaked out! My daughter told me she heard that putting a bowl of cider vinegar combined with dishwashing liquid would attract and kill the flies.
As you can see...it works! Yuck!
I couldn't leave you on a Monday with a bowl of dead flies,
so here is recipe for Harvest Muffins
(see all the variations at the end of the post)
2 cups shredded zucchini
1 cup shredded carrots
1 Golden Delicious apple (or baking apple) peeled, cored, finely chopped)
3/4 cup golden raisins
3/4 cup shredded coconut (optional)
1/2 cup chopped almonds (or pecans or walnuts)
1 cup all-purpose flour
1 cup whole wheat flour
1 1/4 cups sugar
1 tablespoon cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon vanilla
3 large eggs
1/2 cup vegetable oil
1/4 + 2 tablespoons plain yogurt
Mix all ingredients in a large bowl until blended.
Will make 24 muffins. Grease 1/2 cup muffin cup pan. Bake 375 degrees about 15 minutes or until tester inserted in center comes out clean.
OR Bake as a loaf in a prepared pan at 350 degrees for about 30 minutes for a 6 inch loaf pan or 45-50 minutes for a 9 inch loaf pan.
Use 2 cups shredded carrots and 1 cup shredded zucchini
Eliminate nuts if you are allergic or just don't want them and increase raisins or coconut
Try dried cranberries or another fruit instead of raisins
Add 2-4 tablespoons wheat germ and or ground flax seeds
Use 1 cup oil instead of combination oil and yogurt
Add 1 tablespoon finely grated orange zest
Use only all-purpose flour instead of using part whole wheat flour
One batch makes all of this.