Time to get grating.
Last week was as big one for the CSA harvest, plus I couldn’t resist picking up a couple of things at a farmer’s market I was passing, so it has been a busy time of cooking and eating and trying to keep up. No ordering lunch for this gal! It has been delicious though. There was a modified sweet potato shepherd’s pie made using leftover barbecue pulled pork my sister made for a family function and sent me home with. I made scallion pancakes, butternut squash parsley penne, and slightly spicy coconut chicken bok choy soup, the latter of which went really well with an ice cold lager beer home alone watching Dancing with the Stars (I’ve accepted my occasional loneliness while my husband has volunteer fire department responsibilities).
When it looked like my meals were already covered for the rest of the week, I knew I had to take precautions against food spoilage. Fortunately Melissa Clark came to my aid. Well, SHE didn’t actually COME to my side and counsel me, but how cool would it be for her make a video in my kitchen? I came across her harvest muffin recipe.
This recipe reminds me a little bit of the sourdough carrot cake recipe from August, which led me to King Arthur Flour’s “Kitchen Sink Carrot Cake” recipe. Muffins are easier, since they can be individually frozen and thawed as desired.
From The New York Times
1 1/8 Cups (140 grams) whole-wheat pastry flour
1 teaspoon (5 grams) baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 large eggs
1/2 Cup olive oil
1 tablespoon honey
1/3 Cup (70 grams) packed dark brown sugar
1 small apple, grated, and juices reserved (1/2 cup)
1/2 Cup grated carrots (or butternut squash or parsnips)
1/2 Cup grated beets (or zucchini)
1/3 Cup (55 grams) raisins
1/2 Cup (40 grams) unsweetened shredded coconut
A note on the inclusion of grams on the ingredient list above–it is a true a time saver to be able to use the kitchen scale instead of pulling out the different measuring cups and leveling them off.
Preheat oven to 350 degrees. Grease muffin tins, either mini or regular. Prepare ingredients:
In a medium bowl, whisk together the flour, baking soda, cinnamon and salt.
To a large bowl, add the grated apple and juices and grated vegetables, eggs, olive oil, honey, and brown sugar.
Using a spatula, fold the dry ingredients into the wet mixture until just combined. Gently fold in the raisins and coconut.
Fill each muffin cup 3/4 of the way up.
Bake for about 15 to 18 minutes for mini-muffins and about 20 to 22 minutes for regular muffins.
When an inserted toothpick comes out clean, the muffins are ready to be enjoyed.
I know you’re wondering–the answer is yes, the muffins do taste a little like beets. You get the beet flavor when you first take a bite, but then it fades into the straightforward sweet taste you would find in any zucchini, apple, or banana bread. I will be enjoying these now until Thanksgiving!
Oh My! Will someone please take Matt aside and make sure that he knows how lucky he is to be eating like that???? I want shepards pie and coconut chicken too…..
Ha, maybe YOU should take him aside in a couple of weeks. 🙂 To be fair, he was the one who actually executed the shepherd’s pie recipe!