Morning Glory Carrot Muffins
Servings: 12 Muffins:
1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1/2 easpoon salt
t
1 (14.5-ounce) can Le Sueur carrots, drained
1 (8-ounce) can Del Monte crushed pineapple
in 100 percent juice, drained
3/4 cup vegetable oil
2 large eggs, lightly beaten
2 teaspoons vanilla extract
1 cup shredded sweetened dried coconut
3/4 cup pecans, chopped
Frosting:
1 (4-ounce) package reduced fat cream cheese,
softened
3 tablespoons butter, softened
1 1/2 cups confectioners’ sugar
To prepare muffins, preheat oven to 350°F. Grease
12-cup muffin tin. In large bowl, combine flour, sugar,
cinnamon, baking soda and salt. In large bowl, mash
carrots until smooth; add crushed pineapple, oil, eggs and
vanilla until well blended. Add to dry ingredients until just
mixed; fold in coconut and pecans.
Spoon mixture into prepared muffin tins, almost to top.
Bake 30 minutes or until tester inserted in center comes
out clean. Cool for 10 minutes. Remove muffins from
pans. Cool completely.
To prepare frosting, in mixing bowl, combine cream
cheese and butter until well blended. Add confectioners’
sugar; beat until smooth.
Top carrot muffins with frosting.
Orange Pork Stir Fry
Servings: 4
1 pound pork tenderloin
1 tablespoon cornstarch
1/4 teaspoon salt and ground black pepper
1 tablespoon peanut oil
1 tablespoon minced fresh ginger
3 cups baby spinach leaves
1 (15-ounce) can Del Monte mandarin oranges
in light syrup, drained
1 (15-ounce) can KAME stir-fry vegetables,
drained
3 tablespoons sweet Asian chili sauce
2 tablespoons low sodium soy sauce
2 teaspoons sesame oil
2 scallions, thinly sliced
Cut pork tenderloin into 1/2-inch-thick rounds, then
into 1/2-inch-wide strips. Place pork tenderloin strips in
medium bowl; add cornstarch, salt and pepper; toss to mix
well.
In 12-inch skillet over medium-high heat, heat peanut
oil; add ginger. Cook 30 seconds; add pork strips. Stirfry until pork is lightly browned, about 5 minutes. Add
spinach; cook 2 minutes, stirring constantly until just
wilted. Add mandarin oranges, stir-fry vegetables, chili
sauce, soy sauce; cook over medium heat until mixture
is coated and thickens slightly. Stir in sesame oil and
sprinkle with scallions. Serve with rice.
Hearty Chickpea Vegetable Soup
Servings: 6
1 tablespoon olive oil
1 medium onion, chopped
1 large garlic clove, minced
2 teaspoons ground cumin
2 (14.75-ounce) cans low sodium vegetable or chicken
broth
1 cup water
4 cups cubed butternut squash, about 1 medium squash
1/4 teaspoon salt
1 (15.5-ounce) can Goya garbanzo beans, drained and
rinsed
1 (14.5-ounce) can Del Monte sliced carrots, drained
3 cups escarole or kale, coarsely chopped
In 4-quart saucepan over medium-high heat, in hot oil,
cook onion and garlic until just softened, stirring frequently.
Stir in cumin; cook 1 minute.
Add canned broth, water, butternut squash and salt. Over
high heat, heat to boiling. Reduce heat to low; cover and
simmer 20 minutes until squash is tender.
Add garbanzo beans, carrots and escarole. Continue to
simmer about 5 minutes until vegetables are tender.
West Virginia Farm Bureau News 27