Breakfasts can get a little rushed as the holidays grow nearer and nearer. Heck, everything can get a little rushed. But with a little planning, fall breakfasts can be something other than cold cereal or coffee shop scones. With apples, pears, figs, plums, quince, persimmons, and raspberries (depending on where you live) in season, folding them into a simple muffin or scone is something that always inspires us. We love to double the recipe or bake extra and freeze them individually so there are always homemade breakfast options close at hand. Weekend or weekday, these are simple, seasonal, and a step above typical.
Megan is a freelance writer and recipe developer. Her cookbook, Whole-Grain Mornings, will be available in bookstores nationwide Dec/2013. Megan also owns the Seattle-based artisan cereal company, Marge Granola.
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