Rhubarb Muffins

I'm out of town this week so I have some fabulous guest posts set up for you! (I was trying to write to tell you all this on Friday but blogger wouldn't let me!) Today we have my best bud Jeanne!

When I met Steph a few years ago, we learned very quickly that we have a lot in common. Tons of our conversations started with a story and ended with: "Me TOO!" We have the same birthday (albeit a year apart), we have crazy curls, we swam tons as kids, we craft, we camp, we have a serious addiction to the library, and when it comes to baking, we can't leave well enough alone. Recipes are more like guidelines anyways, aren't they?

Now, I don't know about you, but I'm so excited for local summer produce to start showing up on my table. It doesn't get more local than when you pick it out of your own garden. Okay. I'll admit it, the only thing that is ready in my garden right now is rhubarb. And that's probably because it's a weed. But it's one tasty weed let me tell you. I love baking with it! In the past month I've made: Rhubarb cake, rhubarb crisp, rhubarb square, stewed rhubarb... But today I'm here to talk about a favourite of mine: Rhubarb muffins.
Wait... Is that heavenly music I hear? Hells yeah it is.


I got this recipe from my SIL, and while it was a pretty damn awesome when she made it, I just had to tweak it.

Original Rhubarb Muffins.
In a large bowl add and combine well:
2 Eggs
1 C Sugar
1/4 C oil
1/2 C plain yogurt or buttermilk
1 3/4 C chopped rhubarb

In a smaller bowl combine well:
2C All Purpose Flour
2 tsp b powder
1/2 tsp b soda
1/2 tsp salt
1/4 tsp cinnamon.
Combine wet and dry ingredients and fold together gently until just mixed. Spoon into prepared pan. Bake at 375F for 25minutes. Remove from pan and cool on rack.


What did I change? Just the normal substitutions. Reduced the sugar. Apple sauce instead of oil. skim milk. And what's up with 1/4tsp cinnamon? That's nothing!
Added MORE rhubarb. These are rhubarb muffins after all!! And when it's growing like a weed and you aren't paying through the nose for it, might as well use it, right!?



My Rhubarb Muffins.
In a large bowl add and combine well:
2 Eggs
1/2 C Sugar or a little more
1/4 C apple sauce
1/2 C plain yogurt or buttermilk
2 C+ chopped rhubarb

In another bowl combine well:
1C Flour
1C Oatmeal
2 tsp b powder
1/2 tsp b soda
1/2 tsp salt
2 tsp cinnamon.
dash nutmeg

Eat. Enjoy. Or like me, take it to a gathering of friends and get rave reviews! :)


What recipes do you normal tweak? How would you modify this recipe? Add strawberries?

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Coconut rhubarb muffins

So I'm 99% moved into our new house, but I'm lacking a few things... TV, internet... a couch! Well the couch part will be solved on today WOOHOOO somewhere to sit??? So exciting. The TV and internet wont be moving over until John transfers his service... so I'm still a few weeks out from that. In the mean time I'm left to my own devises at night... which lately has led to random baking at 9pm. It's about the time I realize I've done all the random things on my list and am bored silly. In all reality I should be working on that quilt I started who knows how long ago... maybe one of these nights...


These muffins came about since Jeanne smuggled me some rhubarb across the border when we met up a few weeks ago... mmmm illegal canadian rhubarb LOL actually it's probably not illegal per-say... or is it illegal to carry fruits over the boarder??? Don't come arrest me boarder patrol!!!

I went about mixing and mashing and then realizing I was missing things like cinnamon... enter in the cinnamon agave!! (note to self: remember to pick up cinnamon next time I'm at the store). These muffins are super moist... possibly a little too much so... although the coworkers disagree and ate them up super fast (always a good sign).

Coconut rhubarb muffins
recipe by steph chows

2 cups chopped rhubarb (preferably of the illegal canadian variety)
1 ½ cups whole wheat flour
1/2 cup sweetened coconut
1 ½ teaspoon baking powder
dash fine grain sea salt
½ cup unsweetened apple sauce
1/4 cup granulated organic zero (or granulated splenda or white sugar)
¼ cup firmly packed dark brown sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon agave
2 Tbs milled flax seeds (plus 6 Tbs water) whisked together
½ cup fat free sour cream


Whisk together the flour, coconut, baking powder and salt to aerate and combine; set aside.

Beat together apple sauce and sugars. Beat in vanilla extract. Add the flax seed mix, beating well. Add the dry mixture in three additions, alternately with the sour cream. Begin and end with the dry mixture and beat briefly until just smooth.

Gently fold rhubarb in and divide into 12 greased muffin tins.

Bake for about 30 minutes at 350 or until a bamboo skewer inserted in the center shows a few moist crumbs when removed. Cool pan on wire rack for 15 minutes, then unmold directly onto rack, right side up, to cool completely.