I haven’t written for a few weeks. It’s not that I’m not cooking, I’m just not creatively cooking. Or I make standard fare that I have already written about, such as chicken pot pie and chocolate cake. We had a fabulous post New Year Thanksgiving dinner with a roast turkey and all the trimmings including sweet potatoes, cranberry sauce, stuffing, gravy, mashed potatoes, pumpkin pie and apple pie. Sometimes I just throw chicken in the oven to bake with barbecue sauce or pan sear steaks or pork chops. Frozen vegetables, in a multiple of varieties, round out the meal. And I confess, sometimes dinner is sandwiches made with frozen breaded fish fillets!
And then there is the impetus for weight loss and heart healthy cooking. Hubby and I are not getting any younger and the medical folk have been looking at our hearts regarding cholesterol levels and hypertension, and our sedentary lifestyle, a little more closely lately. So how can I bake yummy desserts with these issues in the front of my mind?
I wanted to bake something. I used to bake muffins every week so that Hubby and the Girls would have something to take along for the commute to school. The Girls are now all grown up with boyfriends and fiances and such. But a healthy muffin might take the place of cupcakes, right? I have an entire section of my recipe notebook devoted to muffins. Most of them claim to be low-fat and have whole wheat and/or oatmeal in the list of ingredients. I chose this one because it has apple butter as an ingredient and I found half a jar of good apple butter when I did a recent fridge cleaning and inventory.
Morning Glory Muffins: this is an adaptation of a recipe submitted to All Recipes.com 2005 by a Jack D. I adjusted the eggs and the amount of sugar and the raisins.
- 1 1/2 cups all-purpose flour (in future I would use 1 cup all-purpose)
- 1/2 cup whole wheat flour (in future I would use 1 cup)
- 1 cup white sugar
- 1 tablespoon cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups grated carrots
- 1 apple, peeled, cored, and chopped
- 1 cup Craisins
- 2 eggs
- 1/2 cup apple butter
- 1/4 cup canola oil
- 1 tablespoon vanilla
- 2 tablespoons chopped walnuts
- 2 tablespoons toasted wheatgerm (I did not remember if the wheatgerm I have is toasted already so I dry toasted it in a small skillet over high heat on top of the stove)
Oven to 375 degrees F. Spray 18 muffin cups or line with papers. I was able to make 20 muffins.
Whisk eggs, apple butter, oil, and vanilla together in a medium bowl
Whisk all dry ingredients together in a larger bowl. These are the first 7 ingredients.
Add the goodies, carrots, apple, Craisins, to the dry ingredients. Then stir in the apple butter mixture just until all is moist.
Mix the wheat germ and the walnuts together in a small bowl.
Spoon into the muffin pans, sprinkle each with the wheatgerm mixture, and bake for 20 minutes. The tops will spring back when lightly pressed.
These were fabulous. I don’t remember baking these before even after printing out the recipe back in 2006. They are enjoyable warm right out of the oven, in the middle of the morning as a snack, and also the next day, and evening, and then for morning again…