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.

Bran Muffins

July 10, 2013 § Leave a comment

Do you remember the movie Stranger than Fiction? It’s Will Ferrel as an IRS auditor and his real life is being narrated by an author writing her latest book. One of my all time favorite movie scenes is from that movie.

Will Farrell is auditng a woman who own a bakery, played by Maggie Gyllenhaal. She’s a hippie and has arm tattoos (read: I want to be her) and has totally messed up her taxes for years. Will Ferrel, the typical boring, number-obsessed auditor, is assigned to her, while having his life narrated. A fantastic romantic, comedy, drama ensues.

After insulting her during several of their interactions Farrell’s brings Maggie Gyllenhaal’s character flours. Not flowers. She’s a baker and he gifts her fancy types of flour. It’s punny, adorable and involves baking. I love it.

I realize that was the worst description of a movie scene ever. Just go watch it. This bran muffin recipe sort of reminds me of that movie. We’ve got oat flour, barley flour, flax meal and oat bran. Our intestines are going to love us.

It also makes a massive amount (read 24) muffins which makes it perfect for refrigerating some  of the dough so later on this week you can get up and bake yourself some fresh muffins for breakfast in the morning with minimal effort.

It’s also adaptable, you can use shredded carrots or smashed bananas, or blueberries, or raisins as filling. And the flour mixture is pretty flexible as long as you keep the same amount of flours equal. Pretty sure you could bust out with some gluten free oat flour and be in business as well.

A couple other tips: use muffin liners as these are pretty moist and a little oily when they come out so are better for handling with liners. And err on the side of baking a little longer than you think necessary. Get on it today and make these muffins. You’ll be glad you did.

Also real life, I stress ate too many of these while planning my trip to Greece. Booking hotels is hard.
Bran Muffins
Makes 24
  • 1 1/8 cups oat flour
  • 1 1/8 cup barley flour
  • 1 1/8 cup flax meal
  • 1 1/8 cup oat bran
  • 4 tsp baking powder
  • 1 tsp salt
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 tbsp cinnamon
  • 1 1/8 cup oil
  • 1 1/8 cup milk
  • 1 1/8 cup applesauce
  • 2 tsp vanilla
  • 1 1/2 cup fruit – blueberries, raisins, shredded carrots, chopped bananas
To Make
1) Preheat oven to 350*. Combine all flours, baking powder, salt, sugars and cinnamon.
2) In separate bowl combine all wet ingredients. Stir into flour mixture just until combined. Lastly fold in fruit.
3) Line muffin pan with paper liners. Bake for about 25-30 minutes. Let cool for a few minutes in the pan and finish on a rack. Repeat with rest of batter or store leftover batter in the refrigerator. Enjoy!

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