Another great rhubarb muffin recipe–’tis the season:
1 1/2 c. brown sugar
1/2 c. butter
1 c. yogurt that you have stirred 1 tsp baking soda into
2 c. flour (scant)
1/2 tsp. salt
1 1/2 c. chopped rhubarb
Put into 12 muffin cups and then sprinkle with a topping made of
1/4 c. white sugar
1/4 c. rolled oats
1/2 tsp. cinnamon
1 tbsp. melted butter
Press the topping into the batter slightly.
Bake at 350 for 20 – 25 minutes or until golden. These store best uncovered. I have no pictures as they disappear very quickly!
This week’s farm share included some new green beans and beautiful red onions. I combined them for this simple side dish but It could be eaten as a main, especially if you substitute chick peas for the sliced almonds.
- One large red onion
- 2 tbsp butter
- A quart of green beans, nibbed
- Quarter lemon
- 1 tbsp maple syrup
- Handful of sliced almonds (or chick peas)
Sauté onions for a few minutes before adding beans. Put a lid on the pan and let steam for another three minutes. Add lemon, maple syrup and salt and pepper to taste.
I’ve been searching for a good rhubarb muffin recipe that doesn’t go all soggy and has lots of flavour. Finally I just adapted the tried and true “morning glory” muffins and the outcome didn’t last long! Delicious, a little bit crunchy, and tastes like spring.
Into a large bowl mix:
2 c. all purpose flour (I use 1 c. spelt, 1 c. all purpose)
3/4 c. sugar
2 1/2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
2 c. grated carrots
1/2 c. chopped nuts
1 apple, grated, skin on
1 1/2 – 2 c. chopped fresh rhubarb
In bowl beat:
1 c. salad oil (I used melted butter)
1 tsp. vanilla
Stir into flour mixture until just combined.
Spoon into muffin cups.
Bake at 350 for about 20 minutes.
Makes 24 medium sized muffins.
Farmshare raspberry waffles – Fresh raspberries and a couple peaches make a delicious topping for these waffles. If you are lucky enough to have some “award-winning” maple syrup from northern Ontario that has been made over a wood fire (thanks, Sam and Rebecca!), it’s almost heaven!
These should be made on a morning when you have lots of time….
- 1 1/2 c. hot water
- 1 1/2 c. milk (we use almond milk)
- 1/4 c. butter
- 1 tsp vanilla
- 3 egg yolks
- 1/3 c. sugar
- 2 tsp. oil
Mix the water and milk. Cut in the butter, allowing it to melt in the warm liquid. Add remaining ingredients and 2 tsp instant yeast.
- 3 c. sifted flour (we use 2 c. spelt, 1 c. all purpose)
- 1/4 tsp salt
- Stir with whisk to blend well.
- Beat together 3 egg whites until fluffy and fold into batter.
- Let sit for about an hour, stirring every so often.
Cook in waffle iron until crispy. Top with fresh fruit, some yogurt or whip cream and that amazing maple syrup. Keeps you going for the rest of the day.