Friday, May 23, 2008

Rhubarb Muffins...gone healthy!

I had two big stalks of rhubarb left from our neighbor, Mr. Do-te-do-te-do. I really wanted to make some breakfast muffins, so I googled rhubarb muffins. The first recipe that came up looked so good! It had all yummy sounding ingredients and a great picture. Then I realized it was from a lady's blog in Scotland = metric system for cooking. Now, as much as I'd love to claim to be that smart, when I started trying to convert, I did ok until I came to "grams" for rhubarb. I could do the ml, but not the grams. So back to the start--but I found a recipe that was super close and in our good ol' American system. I also tried to adapt the recipe to be more healthful--it sort of worked, but I'm sure the original way would have been a little better. Oh well, I've gotten a full serving of whole grain, dairy, fruit, and fiber, just from a muffin. Some things are worth the small sacrifice!

Rhubarb Muffins (my healthy changes in italics)

1/2 cup brown sugar, firmly packed
1/4 cup butter (+ 1 heaping T. ground flaxseed)
1 (8oz) cup sour cream
2 eggs
1 1/2 cups all-purpose flour  (1 cup oat flour + 1 cup oatmeal)
3/4 tsp. baking soda
1/2 tsp. cinnamon
2 cups chopped rhubarb
1 T brown sugar

1/2 tsp. cinnamon
Heat oven to 375 F. In a large bowl, combine brown sugar and butter. Beat at medium speed until well mixed (1-2 min). Add sour cream and eggs; continue beating. In a medium bowl, stir together flour, baking soda and cinnamon. By hand, stir flour mixture into sour cream mixture just until moistened. Fold in rhubarb. Spoon into greased muffin pans. in small bowl stir together 1 T brown sugar and 1/2 tsp. cinnamon, sprinkle onto each muffin. Bake for 25 to 30 min or until lightly browned. Cool 10 min; remove from pans.