The Muffin Lady

This is not only a cookbook with great recipes, but an inspiring read.

The Muffin Lady, copyright 1997, was written by Linda Fisher, who following a divorce and no way to adequately provide for herself and her young son, refused to accept welfare. Instead, she searched through her mother's old recipes and began baking muffins, cupcakes, and quick breads and selling them from her son's red Radio Flyer wagon. She pounded the pavement in Westminster, Maryland with her baked goods and soon became a local favorite.

Just when business was booming, the local health department told her to pack up her wagon and leave because she did not have a "department-approved commercial kitchen." Linda fought back and the community came to her support. In the end, the Westminster volunteer fire department offered her the use of their "approved" kitchen.

The table of contents is divided into recipes using Seeds and Nuts, Fruits, Vegetables and Grains, and Confection. But don't skip the Introduction of this fine book. In it you will get a peek into her growing up years and the beginnings of her business. You will understand how her childhood instilled in her a sense of pride and perseverance.

I have used quite a few of her recipes and have never been disappointed. The only thing I disagree with her on is her use of wax paper to line the muffin tins. I never felt the need for that. But each to his own!

Her Morning Glory Muffins are simply delicious. This recipe was born out of necessity. In her own words: "I had a little bit of carrot, a little bit of apple, some pineapple, and a lot of walnuts. Needed another muffin "flavor of the day", and money was tight. Since I couldn't buy additional supplies, I made the muffin with the ingredients I had."

Here's the recipe with my highest recommendation!

2 cups flour
2 teasponns baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon mace
2 carrots, grated
1 apple, grated
1 cup oil
1 cup sugar
2 eggs
1/4 cup crushed pineapple
1/4 cup chopped nuts

Preheat the oven to 350 degrees. Sift together the dry ingredients. Place the carrots, apple, oil, and sugar in a bowl and mix with an electric mixer until well blended. Add the eggs one at a time. Gradually add the dry ingredients. Fold in the pineapple and nuts. Spoon into a wax paper-lined 12 cup muffin pan and bake for 30 to 35 minutes.

This ones a winner, folks!