Day One: October 2

Fruit juice muffins*

Sliced Cubanelle peppers

Colby Jack cheese

Sliced plums

*Adapted from the fantastic cookbook Quick Vegetarian Pleasures

1 1/2 cups unbleached flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup raisins
1/2 cup finely chopped walnuts (optional)
1 medium apple, peeled and grated
1 large egg
1/3 cup vegetable oil
1/2 cup frozen apple juice concentrate
1/2 cup water

1. Preheat oven to 425F. Butter the insides and top of a regular-size muffin pan. (Or use mini-muffin pan, as Preschool Mom did here.)
2. In a large bowl, thoroughly combine the flours, baking powder, baking soda, salt, and cinnamon. Stir in the raisins, walnuts (optional), and grated apple.
3. In a medium bowl, beat the egg, then beat in the oil, apple juice concentrate, and water. Stir this into the dry mixture until just evenly moistened. Spoon the batter into the muffin pan.
4. Bake 15 minutes (10 if you are using a mini-muffin pan), or until a knife inserted in the center of a muffin comes out clean. Cool for a few minutes before removing from the pan.
Makes about 12 muffins or 24 mini-muffins. The mini-muffins also freeze well.