>How much does a recipe have to change before it becomes new? I looked into the refrigerator this morning, saw too many carrots and a final zucchini squash, and decided to make these. This recipe started as Kitchen Sink Muffins (courtesy of Michelle at Scribbit). With my changes it’s still recognizable, but it’s definitely different, too.
Not-so-Prosaic Mosaic Muffins
1 cup all-purpose flour
1 cup whole wheat flour
1 cup sugar
2 teaspoon baking soda
2 teaspoon cinnamon
¼ tsp. nutmeg
½ teaspoon orange peel
½ teaspoon salt
2 cup grated carrots
1 diced apple, skin on
1/2 cup raisins
½ cup crushed walnuts
½ cup grated zucchini
3 eggs or ¾ cup egg substitute
2/3 cup oil or ½ cup applesauce + ¼ cup oil
2 teaspoon pure vanilla extract
In a large bowl mix all the dry ingredients. In a medium bowl separately mix the next eight ingredients (carrots through vanilla extract). Stir the wet ingredients into the dry, mixing only until just combined. Pour into 18 lined or greased baking cups and bake at 350 degrees for 20-22 minutes.
Will wheat germ work in these? I forgot to try it. A small amount of honey might be fun, too.
>Mmmm. It’s fall. Time to bake!
>The name alone makes those delicious 🙂 Love that name!
>You’re lucky that you know how to change recipes and make them work. I have to follow recipes to the letter.
>These look very similar to one of my favourites, Morning Glory Muffins. I’d have to check the recipe to be sure, but it looks equally yummy!