Since school has been out I feel as if I’m busier than before. Not sure how that happened. Yesterday we went to my in-laws house to plant in their garden. I had 3 tomato plants yet to plant from the ones I started back in March. I also planted summer squash, green beans and snow peas.
So where does the harvest come in, you ask. They have a huge strawberry patch and wanted us to pick. Mini-me and I picked nearly three 5 quart ice cream pails full.
I also harvested some rhubarb so I could make a batch of muffins. Mini-me and I are the only ones who will eat rhubarb, so I’m cautious on how much I pick. I baked these muffins in the afternoon.
I’m really not much of a baker. In fact I don’t like to do it at all. Too much measuring. Rules to follow. Not my thing. But this recipe, which I slightly adapted from the original on allrecipes.com, turned out perfect in looks, texture and taste.
Rhubarb muffins
- 1 1/4 cups brown sugar
- 1/2 cup vegetable oil
- 1 egg
- 1 tsp vanilla extract
- 1 cup buttermilk
- 2 1/2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 cups diced rhubarb
sugar crumb topping
- 1 Tbsp melted butter
- 1/3 cup organic cane sugar
- 1 tsp cinnamon
Using an electric mixer, combine first 5 ingredients and mix thoroughly. Then add the dry ingredients. Again mix until thoroughly incorporated. Lastly toss in the rhubarb. This may be easier done by hand unless you have a large paddle on your mixer.
Place muffin liners in pan and fill each nearly to the top. Next melt the butter and add the sugar and cinnamon. (next time I think I’ll add some rolled oats for more texture) scoop a bit on topping on each muffin.
Bake at 350°F for 25 mins and enjoy.
Today will be spent painting mini-me’s room. She’s picked out a very sophisticated grey. I’ll share some before and after photos when we’re done…hopefully next week for T stands for Tuesday!
What are you doing today?
