A few years back, I lived in a college house with three other girlfriends. We cooked together often, had friends over for elaborate dinner parties, and pooled all the grocery shopping expenditures together into a collective house fund. Needless to say, this way of sharing food taught me a lot about different eating habits. One that was pointed out to me endlessly was my adventurous way of combining dissimilar ingredients, combined with an innate resourcesfulness.
You see, I enjoy trying new things. I rarely make the same recipe twice, unless I feel it’s got that special something to really warrant eating again. And second, I hate wasting. I’m not a packrat. I just don’t like spending money for no reason. Or wasting something that hours of labor, and resources, and perhaps a farmer’s heart went into.
My dear friends were privy to multiple new creations, some of which they still bring up with fondness or exasperation at my food-pairing ability. And I’d like to think I haven’t changed much—I still employ a lot of creativity in the kitchen.
So here we have Pumpkin & Berry Muffins. Or perhaps, in my case, roasted butternut squash.
It really was the best fall muffin recipe I’ve tried in a while— berry delicious,flavorful, moist, and just healthy enough to satifsy my dislike of sticky-sweet breakfasty things. And the plus side—throw extra in the freezers and defrost as needed, for a quick grab-and-go for busy mornings!