This weekend was packed as they always are but I took advantage of the fresh spring rhubarb and made a family classic – rhubarb muffins. My latest challenge in my world of busy working mom has been the groceries and keeping food in the house. The girls must be going through growth spurts because their appetites are endless and we are always running out of fruit, vegies and snack stuff. I was up making banana bread at 5:30 one day last week because I had discovered at 10 pm the night before that they had eaten all of the items reserved for school lunches – there was not even a cracker to be found!! It did not make for a happy morning ….. and I am thinking the muffins might have been missing an ingredient or two 😉 So in an attempt to simplify my weekdays I am trying a new approach with a master meal plan for the week and doing the grocery shopping and all of the baking on the weekend. The girls love these muffins and they are something different that I can pop into their lunch boxes. The muffins also freeze superbly!!! The rhubarb was freshly harvested from the Glassford Family Homestead 🙂 The recipe I have gathered from watching over my mom’s shoulder and guessing at her pinches of this and a bit of that. It is old school – full of flour and sugar but is a great way to enjoy the rhubarb 🙂
Rhubarb Muffins
1 cup brown sugar
1/2 cup oil
1 egg
2 tsp vanilla
1 cup buttermilk *** see next line
***( To make your own buttermilk – mix 1 cup of milk with 1 tbsp of vinegar or lemon juice – allow to sit 5 minutes, stir and voila – buttermilk 😉
1 1/2 cup fresh rhubarb – diced small
1/2 cup chopped nuts (i left out the nuts so that it was lunch box friendly 🙂
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
Topping:
1 tbsp melted butter
1/2 cup brown sugar
1 tsp cinnamon
In a large bowl mix sugar, oil, vanilla, egg and milk. Beat well. Stir in rhubarb and nuts. In a separate bowl stir together dry ingredients and add to rhubarb mixture. Spoon into muffin cups.
Mix together topping ingredients. Sprinkle topping onto the uncooked muffins.
Bake at 400 F for 20 – 25 minutes.
[widgetkit id=3081]