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!