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.

Monday, August 29, 2011

Spicy aromas in every corner while these apple muffins bake

Bring-on-Fall Recipe #3—Easy Apple Cinnamon Muffins. Saturday seemed like another baking-with-apples kind of day. I was ready for that autumnal aroma to fill every corner of the house again; Hubby was ready for a special, Saturday-morning breakfast.

Allrecipes.com helped me out with these quick muffins that spiced up our weekend—and, as we just observed, were the prelude for a few actual rain sprinkles this morning (at least our loved ones in East Texas are getting a good bit of moisture).

Easy Apple Cinnamon Muffins are filled with delicious apple chunks and topped with streusel. The prep on this was quick—even more speedy because Hubby helped with the apple chopping. Nothing like a little cheerful teamwork in the kitchen!

The topping helped hold the baked muffins together well after they were removed from their tins. Best yet, although the recipe said it yielded 6 servings, I somehow managed to get 10 muffins out of the mixture—even with filling the pan to the top of the muffin cups as the recipe called for. Easy Apple Cinnamon Muffins may not have brought on fall’s full effects just yet, but they brought on a joyful day and weekend and more hope for fall's arrival.

Easy Apple Cinnamon Muffins

1 1/2 cups all-purpose four
3/4 cup sugar (or sugar substitute)
1/2 teaspoon salt (or salt substitute)
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/3 cup vegetable oil
1 egg (or 1/4 cup egg substitute)
1/3 cup skim milk
2 apples—peeled, cored, and chopped (I used Granny Smith)

1/2 cup sugar (or sugar substitute)
1/3 cup all-purpose flour
1/2 cup butter, softened and cubed
1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees. Grease six muffin cups or line them with paper muffin liners. Stir together 1 1/2 cups flour, 3/4 cup sugar, salt, baking powder, and 1 teaspoon cinnamon. Mix in oil, egg, and milk. Fold in apples. Spoon batter into prepared muffin cups; fill to the top of the cup. In a small bowl stir together 1/2 cup sugar, 1/3 cup flour, and 1 1/2 teaspoons cinnamon. Mix together with fork; sprinkle over unbaked muffins. Bake in a preheated oven for 20 to 25 minutes or until a toothpick inserted into center of a muffin emerges clean. Serves 6-10.

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