Wednesday, June 22, 2011

Harvest Muffins

This easy and hearty muffin recipe is great anytime of year but especially during the long, cold Minnesota winters because it uses whatever produce from your summer garden you still have canned or in the freezer!

Harvest Muffins
Mix 1/2 c. oatmeal with 1/2 c. milk, let stand 10 minutes.
Add 1 c. total harvest produce, shredded or purreed (applesauce, pumpkin, squash, carrot, zucchini, sweet potato).
Mix in:
1/4 c. melted coconut oil
1/2-3/4 c. sucanat (or brown sugar)
Add and mix well:
1 egg
1 tsp. vanilla
Add:
1 3/4 c. whole wheat flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice or ground cloves
Mix well.  You may need to add more milk to achieve a "cake-batter-like" consistency -- this depends on what produce you've used and how it was preserved.
Spoon into greased or lined muffin pan. Bake at 375 degrees for 20-25 minutes.
Makes 12 muffins.  This recipe also can be doubled!


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