Be A Blessing · Garden and Farm · Homemaking While in the Ministry · Homesteading While in the Ministry

In the Kitchen With Kerry: Garden Muffins

OH, how beautiful garden produce truly is! Dehydrate, freeze or canning are wonderful skills to have; however, I would rather use the fresh produce immediately. This is a great adaptable recipe to do just that. Being a lover of baked goods, I am a bit particular. Sorry, not sorry. Our ladies group is call Mugs and Muffins for a reason. HAHAHA!

Having a flexible recipe is just that, flexible. But, how do share a recipe based on indefinites? LOL. Well, to cut to the chase I will share it by the recipe I made last since it was delicious! Feel free to half the recipe, but this feed my tribe (1) breakfast and (2) snacks. Or 24 regular (full) muffins.

In your kitchen aid mix together on low speed: 4 eggs, 1/2 Cup of oil, 1 Cup of yogurt (I used strawberry non-fat this times), 2/3 Cup of maple syrup, and 4 teaspoons of pure vanilla.

Once blended, shut off mixer and add: 2 Cups of old-fashioned oats, 1 teaspoon of baking soda, 2 teaspoons of cinnamon, 3 teaspoons of baking powder, 1/2 teaspoon each of ginger and salt. Mix lightly again on low. Next mix in 2 Cups of flour.

Once your ingredients are blended. Then, add in your garden produce and fill ingredients AND adjust flour as needed to create a thick heavy pancake like batter. For this batch I added 1 more cup of flour, 3 cups of grated carrots, 2 peeled and diced granny smith apples (1 & 1/2 Cups), and 1/4 cup of smashed cherry pieces. Hand mix all your ingredients well.

With lined baking cups, fill each cup plump full. (It does rise, but if you made a bit thicker batter, they will not overflow. Just be soft and plump.) Bake approximately 18-20 minutes at 350 degrees. Insert a toothpick in the center of the muffin if needed to check for perfection. (if clean when removed.) Place muffin tin on a surface to cool for 5 minutes. Remove and place on cool surface or wire rack to be iced.

Garden Muffins baking.

ICING (Optional)*

For the base icing, whip together 1 &1/2 Cups of powder sugar and 2 Tablespoon of milk.

Yes, I adjusted this too. I am cutting back with coffee for a bit, so treated myself to replacing the milk with: one Tablespoon of strong coffee and one Tablespoon of Creme Brulee coffee creamer. NUM!

These muffins are so yummy! And as I stated earlier, they are so flexible. I have made them with finely shredded zucchini, yellow squash and/or pumpkin. As well as substituted fruits such as pears, peaches and dried cherries, raisins or dates. Also add nuts if desired. Walnuts and slivered almonds have worked wonderful in this recipe.

Grab your cup of coffee or tea and fresh muffin and head on over to the Ladies Bible Study tonight…

Happy Gardening & Happy Baking!!!