August 28, 2013 § Leave a comment
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.
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.
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.
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)
July 10, 2013 § Leave a comment
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.
- 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