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!

 

 

 

About Mary Jo Doig

Mary Jo Doig was the first in her family to attend college and graduated from the State University at Oneonta in New York’s Catskill Mountains with a degree in Secondary English Education/Educational Psychology. There she fell in love with rural life, remained, and eventually transitioned from city girl to country woman when she married a dairy farmer and raised their three children on their small family farm. A life-long lover of reading and writing, Mary Jo has for nearly twenty years been a member of the Story Circle Network. There she has been an editor, a women’s writing circle facilitator, a book reviewer, and life-writing enthusiast, working extensively with women writing their life-stories while writing her own memoir. Presently, she is a three-time Program Chair for SCNs national Stories from the Heart conference and a board member. She also facilitates Older Women’s Legacy workshops and a women’s life-writing circle in her area communities. Her stories have appeared in Kitchen Table Stories anthology, Story Circle Annual Anthologies, and most recently her story “I Can’t Breathe” was published in the Anthology, Inside and Out: Women’s Truths, Women’s Stories. Her work also appears in varied blogs and periodicals, on her blog Musings from a Patchwork Quilt Life (https://maryjod.wordpress.com), Facebook, and Twitter. Her son and two daughters grown, Mary Jo presently treasures her country life in Virginia’s Central Shenandoah Valley. She loves cooking (and eating!) healthy food, reading, writing, quilting, hiking, and spending quality time with her rescue cats, Button and Xena, and beagle, Addie, who each dream of being only children. Her first book, Patchwork: A Memoir of Love and Loss, will be published in October, 2018 by She Writes Press.
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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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