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.

Tuesday, September 27, 2011

Yogurt addition makes fruit muffins wonderfully smooth

Saturday morning breakfast time . . . because I’d thought ahead and set most of my ingredients and cooking implements out the night before, everything was a breeze. I had been wanting to try this muffin recipe that called for a container of fruity yogurt as part of the muffin batter. The recipe specified blueberry low-fat yogurt and blueberries as key elements but noted that you could substitute your favorite fruit and flavor of yogurt (or use what you had on hand).

I was glad it also specified that at the end, the batter would be thick. The mixture was like churning butter, it was so thick and heavy. But it made a wonderfully smooth, solid muffin. The addition of the yogurt gave it a wonderful texture plus added to the muffin the health benefits of yogurt.

The recipe says the mixture makes 20, but I only got a dozen muffins. Perhaps that’s because I really like to fill the tins pretty full.

The weekend morning was cool with a light breeze—perfect for breakfast on the deck so we could utilize our new lawn furniture that has been the subject of Hubby’s mutterings: “We bought this new patio furniture and never sit out here to use it.” I had kept consoling him by saying, “We will. Just wait until cooler weather arrives.” Finally I got to be right—and made sure he observed that fact.

Everything made for a lovely Saturday morning with some lovely fruit-and-yogurty muffins.

Fruit and Yogurt Muffins

Cooking spray
1 cup all-purpose flour
1 cup wheat flour
1 cup white sugar (or sugar substitute)
1 teaspoon baking soda
1 teaspoon baking powder
1 (6-ounce) container low-fat blueberry yogurt
1 egg (or 1/4 cup egg substitute)
1 teaspoon vanilla
4 tablespoons margarine, melted
2 cups fresh blueberries

Preheat oven to 350 degrees. Spray 20 muffin cups or line muffin pan with paper muffin liners. Stir together flour, sugar, baking soda, and baking powder. In a separate bowl combine yogurt, egg, vanilla, margarine, and blueberries. Stir mixture together just until combined. Batter will be very thick. Scoop into prepared muffin cups. Bake for 25 minutes. You can substitute your favorite fruit if you'd rather have something besides blueberries—strawberry yogurt and strawberries, blackberry yogurt and blackberries, etc. Makes 12-20 servings. (Recipe courtesy Chickasaw Nutrition Services.)

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