Another great rhubarb muffin recipe

Another great rhubarb muffin recipe–’tis the season:
Cream together
1 1/2 c. brown sugar
1/2 c. butter
Fold in
1 c. yogurt that you have stirred 1 tsp baking soda into
Blend in
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!

Sautéed Green Beans

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.

Rhubarb Muffins

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
Stir in:
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:
3 eggs
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.