Cinnamon Rhubarb Muffins

August 28, 2013 § Leave a comment

Guys! I’ve got big news/blog changes coming soon, like next week (I hope). New address, new look! Get excited. On to the muffins slash my life.

This past weekend was the first “normal” weekend I, personally, have had since the middle of June. Which seems insane. I actually had Saturday and Sunday off and wasn’t traveling. Besides my husband working, it was so close to being a perfect weekend.

What makes a perfect weekend you ask? Reconnected with friends, yoga, the farmers market, fresh flowers, a great dinner out, karaoke (busted out with Vanilla Ice and Maroon 5 obvs), church and paddle boarding and a lot of cooking. I still feel so refreshed and already it’s Wednesday!

Thanks for letting me gush. Anyway, you’ll be getting to see some of what I made this weekend later on (hello, thyme lemonade!) but until then let me woo you with these cinnamon rhubarb muffins.

The last time I used rhubarb I made this rhubarb compote ice cream amazingness. Lets be honest, that was a lot of work. Totally worth it… but this time we took the rhubarb recipe down a notch on the prep work.

By the way, shout out to my mom (and dad) for the rhubarb! THANKS! I picked it out of their garden when we were there. Here we combine the basics, flower, eggs, butter, etc. with some greek yogurt and rhubarb. We also add cinnamon to the batter and cinnamon sugar to the top to really jazz it up. JAZZ HANDS.

Here’s a secret, I made two batches of these in one day. Both were awesome. But, time for a secret, in the second batch I ran out of plain greek yogurt so I used this lemon honey greek yogurt I have and it was still totally delicious. Work with what you’ve got!

Also, I brought these to work and got some compliments so I’m not the only one that thought these were light, fluffy and delicious.

 Cinnamon Rhubarb Muffins
from Fine Cooking
  • 2 cups all-purpose flour
  • 3/4 granulated sugar
  • 2-1/2 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup plain greek yogurt
  • 4 tbsp unsalted butter (1/2 stick), melted and cooled
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups diced rhubarb (1/4 inch pieces)
Topping: 2 tbsp sugar, 1 tsp cinnamon
To Make:
1) Preheat oven to 400 degrees F. Line a 12-cup muffin pan with baking cups or spray with non-stick spray.
2) In a large mixing bowl whisk together flour, sugar, baking powder, cinnamon, baking soda and salt.
3) In another bowl combine the greek yogurt, butter, eggs and vanilla until smooth. Pour into dry ingredients and stir just until combined, it will be fairly thick and sticky. Fold in the rhubarb.
4) Spoon the batter into the muffin cups. They should be pretty full when using all the batter, which is recommend. Top each muffin with 1/2 tsp cinnamon sugar topping (too much and it doesn’t settle in while baking and just comes off when you get them out of the pan).
5) Bake about 20 minutes, until golden brown and a toothpick inserted in the center comes out clean. Let cool in plan for about 5 minutes then let them cool on a rack.
I enjoyed it served with butter and a little extra cinnamon sugar. Will keep for several days in airtight container.

Pesto Pasta Salad

August 14, 2013 § 3 Comments

My body has no idea what time it is. I came back from vacation overseas, was a little jet lagged the first two days, got sick for one night, then started back to work on night shifts. My internal clock is just confused.

The last few days when not working I’ve been waking up at just crazy early times, like 4:30 or 5 no matter what time I went to bed. Bottom line is I really love waking up early. I read a little, make a good breakfast, cross some stuff off my to-do list before 7. I know I could up that early all the time but it’s not as good if I have to use an alarm clock.

One morning early I decided to make this Pesto Pasta Salad, like way before is appropriate for even lunch time. But whatever, I can deal with some taste testing of pasta salad before 10 am.

I picked the pretty easy way of making this. Some pre-made pesto from Trader Joes, canned cannellini beans. The longest part was waiting for the water to boil to make the pasta.Also, this is the kind of pasta salad that is SO MUCH better when you let it sit in the fridge for awhile. The flavors really mesh and it gets really delicious. Although its still good right away.

Make this for your next picnic, or when you need a few days of leftovers for work. Enjoy!

Pesto Pasta Salad
from Better Homes and Gardens
  • 8 oz elbow macaroni
  • 1, 8 oz jar of basil pesto
  • 1/4 cup red wine vinegar
  • 1/2 tsp kosher salt
  • 2, 15 oz. cans cannellini beans, rinsed
  • 3 cups baby arugula
  • 2 oz parmigiano-reggiano cheese, shredded or shaved
  • 1/4 cup toasted pine nuts
To Make
1) Put pot of water on to boil. Cook the macaroni just until al dente. Drain and rinse with cool water.
2) While pasta cooks, in a small pan toast the pine nuts until fragrant. When pasta is ready, in a large bowl mix beans, macaroni, half the cheese and half the pine nuts. Add in the pesto and mix until well combined. Stir in the arugula, then top off with rest of cheese and pine nuts.
3) If not serving immediately, cover and chill until ready to eat. Enjoy!

Lemon Ice Cream

August 1, 2013 § Leave a comment

Oh lemons, you are delicious. You make good things to drink, you spice up soup, you freshen up salad dressing and you make AMAZING ice cream.

I was inspired after making some blueberry preserves from a you pick day. I didn’t know how I was going to eat a whole jar, so I decided to make some ice cream to go with it. Vanilla is boring so lemon it was.

Its good on its on or great with blueberry topping too. Adding some melted white chocolate chips to the top too would be extra delicious. Enjoy!

Lemon Ice Cream
(adapted from Epicurious)
  • 2 tbsp lemon zest
  • 1 cup fresh lemon zest
  • 1 and 1/2 cup sugar
  • 6 large eggs
  • 3 cups half-and-half
  • 1 vanilla bean with seeds removed
To Make
  1. In a saucepan, combine sugar and lemon zest to release some of the flavors. Then, whisk in lemon juice, 2 cups half-and-half, eggs and vanilla bean.
  2. Heat over medium heat, stirring constantly. Keep on heat just until it comes to a simmer, immediately remove from heat. Strain through mesh sieve into medium bowl and add vanilla bean.
  3. Cover and chill overnight. When cool and ready to make ice cream, whisk in last cup of half and half and make according to ice cream maker directions. Freeze to desired consistency and enjoy!
I served it with blueberry preserves made from this recipe (without the final canning step)

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