Pamela and Jessica (one of Tim’s co-workers) both gave me some rhubarb this week! First we enjoyed rhubarb crisp made by Melinda who stayed with us for a few days with Tyler and Samuel, what a treat it was! Then I made rhubarb muffins (recipe below) and stewed rhubarb to pour over ice cream. I still have lots left and am looking for some more unusual recipes to use it in, maybe some savory dishes! Anyone have suggestions?
When it comes to muffins I have an opinion on what constitutes one. I like my muffins to have healthy components (whole wheat flour, oats, nuts, ground flax, etc.), I like them to be delicious, and I like them big! I don’t consider something the shape of a muffin, that’s all white flour, has lots of sugar and butter, and maybe chocolate chips or blueberries to be a muffin, especially if it has sugar sprinkled on top… Those are cupcakes to me. I believe a muffin doesn’t need a “topping” and it should be something you don’t feel guilty about eating. Too often cupcakes are disguised as muffins and then people eat them thinking they’re healthy. That said, here’s my muffin recipe. I altered this recipe to make them healthier and could definitely alter them more. I’m just beginning to alter recipes and subsitute ingredients, I don’t understand the chemistry of it all so I do it slowly. I’ll probably be making these muffins again and I’ll update this post with the changes I made.
2c diced Rhubarb
1c white flour
1 1/2c whole wheat flour
1tsp baking soda
pinch of salt
3/4c packed brown sugar (I could have even reduced more)
1/2c water and chia seed (oil sub)
Combine dry ingredients (flours, baking soda, salt). Combine wet ingredients (others minus rhubarb). Pour wet onto dry and combine. Stir in rhubarb. Bake 350degrees F for 20-25 minutes or until a toothpick comes out clean. Enjoy!!!
FYI: I love my silicone muffin cups, like these. No extra fat or paper needed! I got mine on kijiji for $3 (for 12).