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, November 8, 2011

Pumpkin Pie Chocolate Chip Muffins promise some wonderful feasting on Thanksgiving week

If anything can top a muffin with pumpkin in it, it’s a muffin with pumpkin and chocolate chips in it.

I so wanted something with this flavor combo, I went a-surfin’ it. My Internet search turned up Pumpkin Pie Chocolate Chip Muffins at www.bbonline.com, the website of prized recipes from bed-and-breakfast inns throughout the country. This recipe apparently is legendary at Justin Trails Bed and Breakfast Resort in Sparta, WI. Must be a fab place.

The commentary accompanying the muffin recipe states that this recipe calls for half the usual amount of pumpkin and requires only 1 cup, or 8 ounces, of pumpkin. It says that most pumpkin muffins include an entire 16-ounce can of canned pumpkin, which makes them too heavy. I’ll have to say that these were some of the lightest pumpkin muffins I’ve ever tasted—like biting into air with the occasional chocolate morsel interspersed. The occasional chocolate morsel is what gives them the wow! factor, of course. (I used fresh pumpkin instead of canned but used only 1 cup, or 8 ounces, as the recipe states.)

After a few nibbles to test, Hubby and I (very reluctantly) tucked these away into our Thanksgiving-week freezer supply, as we have been with most baked goods recently. Putting away anything with a chocolate chip inside it is a struggle, but it’s for a good cause—feasting on that week of feasts and thankfulness!

Pumpkin Pie Chocolate Chip Muffins

2 cups brown sugar
1 cup canola oil
4 eggs (or 1 cup egg substitute)
1 cup pumpkin (fresh or canned)
2 cups chocolate chips
1 1/2 cups plain yogurt (I didn't have plain, so I used nonfat vanilla yogurt)
1/2 cup crystallized ginger
2 teaspoons grated orange peel
3 1/2 cups flour
2 teaspoons soda
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon nutmeg
1 tablespoon cinnamon
1 tablespoon ginger, ground
1/4 teaspoon cloves

Cream brown sugar and oil. Add eggs and beat. Stir in pumpkin, chocolate chips, yogurt, and crystallized ginger. Measure dry ingredients together and mix. Add 1/3 of the dry ingredients to the liquids; gently stir. Add 1/3 more dry ingredients. Gently stir until blended. Add remaining dry ingredients; stir just until moist. Use an ice-cream scoop to scoop batter into paper-lined, medium-sized muffin tins. Bake at 375 degrees for 17 minutes. Makes 2 1/2 dozen muffins.

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