Thursday, August 21, 2014


 This is the time of year where your kitchen counter is overflowing with produce from the gardens. Love it! It’s a lot of work to save those flavors while they are at their best but it is well worth it when you open your freezer in the middle of winter and see all the labors of your hard work.
Here is a recipe for muffins using some of that fabulous rhubarb you have stored away. Yum!
  • 1 1/2 cups flour
  • 3/4 cups brown sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla
  • 1 cup rhubarb, chopped small
  • 1/2 cup chopped walnut
  • Topping:
  • 1/2 cup brown sugar
  • 1/4 cup chopped walnuts
  • 1/2 teaspoon cinnamon
Preheat oven 325 degrees F.
Combine dry ingredients. Add wet ingredients, mixing only until moist. Fold in rhubarb and walnuts. Combine topping ingredients and sprinkle over muffins. Bake for 20 to 25 minutes.

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