Glorious Autumn Harvest Muffins

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Between working on my memoir, taking long and lovely autumn walks on quiet country roads with Addie, time with family, my lovely writing circle, reading, and the many other things I love to do, I realized this morning as I made my favorite Harvest Muffins, that it has been a long time since I’ve shared a recipe here.

This is a Mayo Clinic  recipe, one they tweaked in several healthful ways, then reduced fat, sugar, and cholesterol.  So, did they take away all the good taste, you wonder? Miraculously, quite the opposite is true. I love them and this morning made a small tweak of my own by substituting the 3/4 cup of sugar with 1/2 cup of honey.

Here’s the method:                                                                                                                    Preheat oven to 350 degrees. Line muffin pan with liners.                                                        In a large bowl, whisk to blend:  1 cup whole wheat flour                                                                                                                      1 cup unbleached white flour                                                                                                              2 teaspoons baking soda                                                            In a small bowl, beat together:  2 teaspoons cinnamon                                                                                                                           3 large eggs or 3/4 cup egg substitute                                                                                                  1/2 cup honey                                                                                                                                          1/2 cup vegetable oil and 1/2 cup applesauce                                                                                  2 teaspoons vanilla extract                                                    Stir in: 2 cups chopped apple, unpeeled                                                                                                          1/2 cup raisins                                                                                                                                          1/2 cup grated carrots, then add this mixture to the dry ingredients                      Add to the flour mixture and stir until moistened but still slightly lumpy.                    Spoon the batter into 18 muffin cups, filling each cup about 2/3 full.                                Sprinkle with 2 Tablespoons of chopped pecans and bake until springy to the touch, about 30 minutes.                                                                                                                              Let cool for 5 minutes, then transfer muffins to a cooling rack.                                        Makes 18 muffins that freeze well.

NOTE: Recently I have changed to purchasing Bob’s Red Mill organic unbleached and whole wheat flours, and believe they make a huge taste difference. I also like the fact that the company is employee owned.

As Julia would say: Bon Appetit!

 

 

 

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About Mary Jo Doig

At the turn of the millennium, I arrived at a cross-road that brought me to a splendid, if unforeseen place, almost as if I were a traveler on Robert Frost's The Road Less Traveled. I was single again, my three children were grown and building their lives, I'd experienced a health issue and was working on an improved lifestyle. I also ached to do two other things: (1) change my long human services career in upstate New York's Catskill Mountains, where winter seemed to be at least seven months out of every year, and (2) move to a warmer place in the universe. My decision: did I want to continue on the path I'd been following pretty much all my life, or could I gather my then-fragile courage and start life brand new somewhere else? These were scary thoughts for a single woman in her late 50s. Five hundred miles away, though, I fell in love with a new mountain range, Virginia's Blue Ridge Mountains, where I knew not a soul except my daughter who was attending college in the Shenandoah Valley, and I moved. I rented a tiny cabin on a mountain in the woods and lived there in solitude for two years, working in a new career by day and, when home, communing with the incredible natural beauty that surrounded me. There I also began to write my life stories, which were aching for release. I joined the Story Circle Network in early 2001, a rich place in cyberspace for women life writers, where I strengthened my written voice and began sharing my stories. I found so many opportunities to grow: 10 year facilitator for an online writing circle of women writers across the country; thirteen year editor of the "True Words from Real Women" section of the quarterly Journal; a reader and reviewer of women's memoirs for the SCN Book Review site; program chair for two Stories from the Heart national conferences in Austin, T. Presently I'm teaching Women's Life-Writing and Older Women's Legacy workshops in my part of the world in Central Virginia and facilitating the ongoing Circle of Memories Writing Circle (formerly an OWL workshop that continued on) at the Crozet Public Library. I am blessed with three wonderful children, a son and two daughters; a small, huge-hearted family; dear friends; my beagle Addie and cat Button. My hobbies include reading, writing, editing, cooking, gardening, quilting, knitting, biking, and simply being with the profound beauty of the mountains that embrace my small two acres in the Blue Ridge. The life stories I began writing in 2001 have grown deeper with time, re-writes, and personal growth. All these years later, I'm scheduled to publish my memoir, Stitching a Patchwork Life, in 2018.
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6 Responses to Glorious Autumn Harvest Muffins

  1. Hooray! A new muffin for my Airbnb and my writing circle. Thank you!

    Liked by 1 person

  2. Susan Schoch says:

    Mmm. Thanks, Mary Jo. Sounds yummy, and I like that there’s no dairy. And I also like Bob’s Red Mill. Their thick cut oatmeal is much tastier than Quaker Old Fashioned.

    Like

  3. Mary Jo Doig says:

    Enjoy, dear Gretchen! I absolutely love them!

    Like

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