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The Bounties of Fall
Celebrate with seasonal fruits and vegetables

(Family Features) - When leaves turn brilliant shades of red, yellow and orange, and sweaters and hats are pulled from the closet, we know fall has arrived. Along with changing colors and early sunsets are numerous varieties of delicious fruits and vegetables available at the local grocery store.

Fall is the perfect time for the whole family to enjoy seasonal favorites such as apples, pears, savory herbs and pumpkin. Here are some easy tips for reaping the benefits of the season's harvest:

Apples — With their crisp texture and delicious flavor, apples can be incorporated into a variety of recipes or simply enjoyed on their own. Next time you whip up a batch of pancakes for the kids, toss in some chopped apples to add a sweet and appealing flavor.

Pears — Like apples, pears can stand alone or be added to any number of dishes. For tonight's dinner, consider making a salad to complement the main entrée. Dice up a pear into a bowl of greens, add some cheese and pecans, and the result is a great-tasting side dish.

Herbs — Fresh herbs can liven any dish. Sage is one of the few herbs that can be picked fresh throughout the fall. With its familiar flavor, it is a wonderful addition to many family recipes. Try it in corn bread.

Pumpkin — All too often, pumpkin gets overlooked as a main ingredient and is only considered a Thanksgiving staple. However, pumpkin and other fall squashes make for tasty ingredients in soups and breads, including pumpkin corn muffins.

The quick and easy recipe that follows will help your whole family enjoy the flavors of the fall harvest.

Pumpkin Corn Muffins

1 1/4 cups all-purpose flour
1 cup Albers Yellow Corn Meal
1/3 cup granulated sugar
4 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1 1/4 cups Libby's 100% Pure Pumpkin
1/3 cup Nestlé Carnation Evaporated Milk
1/4 cup vegetable oil
1 can (11 ounces) whole kernel corn, drained (optional)

PREHEAT oven to 375° F. Grease or paper-line 18 muffin cups.

COMBINE flour, corn meal, sugar, baking powder and salt in large bowl. Beat eggs, pumpkin, evaporated milk, vegetable oil and corn in medium bowl until combined. Add to flour mixture; mix thoroughly. Spoon batter into prepared muffin cups.

BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Serve warm.

For more fall harvest recipes such as Corn Meal Pancakes With Apples or Sage Corn Bread, visit VeryBestBaking.com; in Spanish at MiCocinaLatina.com.

SOURCE: Albers Corn Meal