Hello from “just over the hilltop” at the Rose of Sharon, which is still closed to guests, but where I can write and give you another recipe. This time I have two recipes for muffins.
Muffins are maybe one of my favorite things to bake and I usually bake them for others when they are recovering or going through a difficult time in their life. Or I bake them when I am feeling a little out-of-sorts about something. It’s my thing to do when I don’t know what to do.
And so I pulled out these two recipes, both to share and to bake. Rhubarb is plentiful right now and our neighbor over at bookstore has asked us to help ourselves and keep her supply cut instead of going to seed. We will try to accommodate her. The first recipe is:
Beat 2 eggs and then combine with ¾ cup soured milk, ½ cup canola oil, and 1 teaspoon vanilla. Stir in until moistened 2 ¼ cup unbleached flour, 1 1/8 cup brown sugar, ¾ teaspoon baking soda, and a little salt. Next fold in 1 cup washed and diced rhubarb and ½ cup chopped walnuts.
Top with this mixture of ¼ cup brown sugar, ½ teaspoon cinnamon, and ¼ cup chopped walnuts after you put the batter into a paper-lined or lightly greased muffin pan. Bake in a 375 degree preheated oven for 20-25 minutes. I think you will like these very much.
The next recipe is for:
Beat 1 egg and then add ¾ milk and 1/3 cup canola oil. Stir in 2 cups unbleached flour, ½ cup sugar, 1 tablespoon baking powder, a little salt. Fold in ½ cup diced strawberries and ½ cup diced rhubarb.
Put in a lightly greased or paper-lined muffin pan and sprinkle the top with a little sugar. Bake at 375 for 22-25 minutes. Super, super good!
I will freeze some of the muffins either individually wrapped or two to four in a zip lock bag for Dick to grab when he is looking for a quick breakfast snack before church. We normally have breakfast after coming home from church but with him teaching, he wants just a little something before he starts his sermon. Muffins make a very handy freezer snack. If you have plenty of rhubarb maybe you might try these muffins for a variety. I hope you like them, too.