Kay Wheeler Moore

Welcome to my blog

Hello. . .

The Newfangled Country Gardener is for anyone who has a garden, would like to have a garden, or who simply enjoys eating the garden-fresh way. I don't claim to be an expert; in this blog I'm simply sharing some of the experiences my husband and I have in preparing food that is home-grown.

About the author

Kay Wheeler Moore is the author of a new cookbook, Way Back in the Country Garden, that features six generations of recipes that call for ingredients that are fresh from the garden. With home gardening surging in popularity as frugal people become more resourceful, this recipe collection and the stories that accompany it ideally will inspire others to cook the garden-fresh way and to preserve their own family food stories as well. The stories in this book center around the Three Red-Haired Miller Girls (Kay's mother and aunts) who grew up in Delta County, TX, with their own backyard garden so lavish that they felt as though they were royalty after their Mama wielded her kitchen magic on all that was homegrown. Introduced in Kay's previous book, Way Back in the Country, the lively Miller Girls again draw readers into their growing-up world, in which a stringent economic era--not unlike today's tight times--saw people turn to the earth to put food on the table for their loved ones. The rollicking yarns (all with recipes attached) have love, family, and faith as common denominators and show how food evocatively bonds us to our life experiences.

Wednesday, April 20, 2011

Blueberries, oatmeal, walnuts, sweet topping: these muffin gems have it all

I could barely believe it: four years had gone by since I last made Oatmeal Blueberry Muffins. The notation on my recipe card recorded that I previously had baked these for our family to enjoy while we were on the way to RenĂ©e and Andy’s wedding in the summer of 2007. The roommate of our daughter was marrying her sweetie in Colorado Springs. Our daughter and son-in-law in the back seat and Hubby and I in the front of our car had munched on Oatmeal Blueberry Muffins while we motored up to the lovely setting for the nuptials.

Now the newlyweds are about to celebrate their
fourth wedding anniversary. Time to dust off the muffin recipe and prepare this delicious treat again. Far too much time had lapsed since we’d enjoyed these goodies.

I loved these muffins because they were stuffed with healthy blueberries, had some oatmeal and walnuts stirred in, and were topped with a dusting of brown sugar. (I cannot tell a lie: in my first recent attempt, I got distracted and left out the
1/2 cup brown sugar from the ingredients. I remembered to sprinkle the brown sugar on for the topping, but I knew the insides would be a little lacking. Guess what? They were just as good without it—at least that’s how Hubby consoled me. But I did turn around and make a remediated batch, since we knew Hubby’s brother would be in town last weekend. Wouldn’t want our guest to be served muffins that were less than the best.)

I have a few muffins left over, so I’ve stored them away to pop out for Easter-morning breakfast on Sunday. Oatmeal Blueberry Muffins make a dandy treat that suits for many occasions.

Oatmeal Blueberry Muffins

1 cup flour
1 1/2 cups quick-cooking oats, uncooked
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (or salt substitute)
1 cup low-fat buttermilk (or 1 tablespoon vinegar mixed with enough skim milk to make 1 cup)
1/2 cup brown sugar, packed (or 1/4 cup brown-sugar substitute)
1/4 cup oil
1 egg, beaten (or 1/4 cup egg substitute)
1 cup frozen blueberries
1/2 cup chopped walnuts
2 tablespoons brown sugar

Preheat oven to 425 degrees. Combine flour, oats, cinnamon, baking powder, baking soda, and salt; set aside. In a medium mixing bowl combine buttermilk (or skim milk mixed with vinegar), 1/2 cup brown sugar, oil, and egg; add to flour mixture. Mix just until moist. Fold in blueberries and nuts. Pour batter into greased muffin cups to 2/3 full; sprinkle with remaining 2 tablespoons brown sugar. Bake 20-25 minutes or until done.

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