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, April 9, 2012

Glorious muffins have carrots, apples, walnut—every bite delicious

They did help usher in a glorious morning—several of them, in fact. I made these Morning Glory Muffins for Easter weekend. Hubby and I enjoyed them both Saturday and Sunday.

They are packed with goodness—shredded carrots, chopped walnuts, grated apple, and chopped dried apricots. The recipe, which hailed from a recent Kroger grocery flyer, called for dried chopped cherries, but I had a small package of apricots that I needed to use. The substitute worked great. We loved the addition of a little coconut to this nutty muffin that is jammed with healthy things.

Having these delicious gems awaiting us over the weekend was a great addition to our holiday. The muffins also freeze well, so I stored away several for a future Saturday when I want a breakfast muffin but don’t have time to stir up one.

Morning Glory Muffins

2 cups all-purpose flour
1 1/4 cups sugar (or sugar substitute)
2 teaspoons baking oda
2 teaspoons ground cinnamon
1/4 teaspoon salt (or salt substitute)
2 cups shredded carrots
1/2 cup dried cherries roughly chopped (I used dried apricots)
1/2 cup walnuts, chopped
1/2 cup unsweetened flaked coconut
1 apple, cored and shredded with a cheese grater
3 eggs (I used 3/4 cup egg substitute)
1 cup vegetable oil
2 teaspoon vanilla extract

Preheat oven to 350 degrees. Grease 12 muffin cups or line muffins pan with paper muffin liners. In a large bowl mix together flour, sugar, baking soda, cinnamon, and salt. Stir in carrots, dried cherries, nuts, coconut, and apple. In a separate bowl beat together eggs, oil, and vanilla. Stir egg mixture into the flour/carrot mixture just until the latter is moistened. Pour batter into each prepared muffin cup; fill about two-thirds full. Bake in preheated oven for 20 minutes or until a toothpick inserted into the center of a muffin emerges clean. Makes 12 muffins.

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