My folks would visit Shoney’s once a week when I was growing up in Kansas City. The highlight of my week was when they provided an unlimited soup and salad buffet. I’ve always loved soup, even when I was a youngster. Then we relocated to another state. Despite the fact that it has been almost 40 years since I last ate it, I will always remember their cabbage soup with hamburger. I made the decision to reconstruct it based on my memory, and the result is seen here. Enjoy!
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 50 mins |
| Servings: | 16 |
| Yield: | 16 muffins |
Ingredients
- cooking spray
- 1 ¼ cups whole wheat flour
- 1 cup rolled oats
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ½ cup pure maple syrup
- ½ cup Greek yogurt
- ⅓ cup unsweetened applesauce
- 2 eggs
- 1 ½ teaspoons vanilla extract
- 2 cups finely shredded carrots
- 1 cup shredded apple
- ½ cup finely chopped crystallized ginger
- ½ cup raisins
- ½ cup chopped walnuts
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray 16 muffin cups with cooking spray or line with paper liners.
- Stir together flour, oats, baking powder, baking soda, cinnamon, ground ginger, salt, and nutmeg in a large bowl. Whisk together maple syrup, Greek yogurt, applesauce, eggs, and vanilla extract in a second bowl until thoroughly combined. Add maple syrup mixture to flour mixture and stir until just combined. Fold in carrots, apple, crystallized ginger, raisins, and walnuts.
- Divide batter evenly between 16 prepared muffin cups, filling each to the top.
- Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center of one of the muffins comes out clean, 18 to 22 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts
| Calories | 156 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 264 mg |
| Sugars | 12 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
I needed to make substitutions, and that could be why I can only award 4 stars. I swapped white flour for the wheat, sugar and freshly grated ginger for the candied ginger, and buttermilk for the yogurt. I’m going to make exactly as directed. I hope for a 5 star experience next time.
Very good! Dense in a great way. I made these to have for breakfast over the course of a week and I was pleased with the result. They are filling, with a unique flavor. I was able to heat them in the oven for a few minutes each day without them drying out. Spicy and sweet, without being too much of either. Great recipe!
Very high in all the good stuff – fiber, nutrition, portability (travels well in muffin papers). Took a little longer for preparation than I anticipated but next time it probably will not. I definitely will make this again.