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 18, 2012

Chunky applesauce muffins jump-start a morning

These were billed as fix-and-freeze muffins, which I’m all for, but they’re also divine served ready-warm from the oven. They can make the mornings of a weekend very special, as they did ours recently.

Chunky applesauce from the grocery counter (or homemade, if you are of a mind to do so) provides the sweetening for this easy-to-stir-up muffin (all-purpose baking mix helps).

The Cinnamon-Streusel Topping is crumbly and toothsome as you savor it to dive in to the muffin itself. I can envision preparing these ahead for holiday breakfasts or for road trips when you need something quick to get you launched on your travels but want to avoid the drive-throughs.

Applesauce Muffins with Cinnamon Streusel Topping

4 cups all-purpose baking mix (I used Bisquick reduced-fat mix)
1/2 cup sugar (or sugar substitute)
2 teaspoons ground cinnamon
2/3 cup chunky applesauce
1/2 cup milk (I used skim)
1/4 cup vegetable oil
2 large eggs (or 1/2 cup egg substitute)
Cinnamon Streusel Topping (see below)

Cinnamon Streusel Topping

1/3 cup granulated sugar (I used sugar substitute)
1/4 cup firmly packed light brown sugar
3 tablespoons all-purpose baking mix
1/4 teaspoon ground cinnamon
2 tablespoons butter, melted

For topping whisk together first 4 ingredients until blended. Stir melted butter into sugar mixture until well blended and crumbly.

* * * * * * * *

For muffins preheat oven to 400 degrees. In a large bowl whisk together baking mix, sugar, and cinnamon; make a well in center of mixture. In a small bowl whisk together applesauce and next three ingredients; add to sugar mixture. Stir just until dry ingredients are moistened. Spoon batter into a lightly greased 12-cup muffin pan. Fill almost completely full. Sprinkle Cinnamon Streusel Topping over batter. Bake at 400 degrees for 18 to 20 minutes or until a wooden pick inserted in center comes out clean and tops are golden brown. Cool in pan on a wire rack for 5 minutes. Remove from pan to a wire rack. (Recipe courtesy Southern Living January 2012).

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