• 1 cup maple syrup
• 1 1/4 cups pumpkin puree
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg

How to Make It:

Pour the syrup into a small saucepan and place over low heat. Heat the syrup just until it begins to warm. Add the pumpkin puree and stir slightly to incorporate. Sprinkle in the cinnamon and nutmeg; stir to mix in well. Stir often and heat until completely warmed through.

Makes 8 servings

This is a great syrup to serve over pancakes, waffles, or French toast on a cool fall morning.

2 bacon strips
2 large eggs
2 large egg whites
2 c 1% milk
2 c all-purpose flour
2 tsp sugar
1 tsp salt
1 large sweet apple, coarsely grated
1 T butter or margarine, melted

How to Make It:

Place the bacon strips in a large skillet over medium heat.
Cook until crisp.
Drain on a paper towel and allow the bacon to cool.
Place the eggs and egg whites in a mixing bowl.
Beat together until well mixed.
Add the milk and beat until thoroughly mixed in.
Place the flour, sugar, and salt in a separate bowl.
Toss to combine.
Slowly add the flour mixture to the egg mixture stirring constantly as you add.
Continue stirring until the dry mixture is completely moist.
Allow batter to set 30 minutes.
Bring the oven temperature to 450 degrees.
After the batter has stood for 30 minutes, crumble in the bacon.
Add the grated apple and melted butter.
Stir until well combined.
Spray a muffin pan with a non stick cooking spray.
Fill each cup 2/3 full of the batter.
Bake 15 minutes.
Reduce the oven heat to 325 degrees.
Continue baking 12 minutes or until a golden brown.
Remove and allow to cool slightly before serving.

Serves 12

These make a great breakfast muffin, especially for children. Serve them with a little apple butter on the side for a special breakfast treat.