Tag Archives: muffins

two notes-to-self

A couple things I’ve made, and made changes to, that I’ve enjoyed recently:

1.  Molly O’Neill’s Roasted Carrot and Red Lentil soup, via The Wednesday Chef.  I followed the recipe almost exactly the first time- doubled the paprika and introduced a little immersion blender action- and loved every bite.   A month or so later found myself with a small butternut squash, a lonely sweet potato, and some straggler carrots at the bottom of my crisper, but craving a creamy, bulky soup.  The combo of the three orange veggies worked just as well as the all-carrot version, immersion blender and all.  But as I sat down with the first bowl, and I felt it was missing… something.  A couple teaspoons of lemon juice stirred in at the end fixed it, and really brightened things up.

2.  Oatmeal Applesauce Muffins at Joy The Baker.  She used blueberries; I used a large peeled-and-chopped Honeycrisp and tripled the cinnamon.  Very welcome at the office on a chilly day. Healthy-ish too!

Leave a comment

Filed under 30 min. or less, Fall, Vegetables, Winter

Blueberry muffins [a repeat of a good thing]

Remember these muffins?

Imagine them with blueberries. Now wipe the drool from your face.

Follow the recipe except use blueberry yogurt and a pint of blueberries. Do not skip the butter/sugar topping if you know what is best for you. Eat and be happy. :)

Leave a comment

Filed under 30 min. or less, Breakfast, Summer

[sorta healthy] Rhubarb Muffins

The rhubarb recipes aren’t going to disappear anytime soon. This and spinach are the only things edible growing in my yard for the moment.

N has decided to be a muffin person. By that I mean that he has mentioned several times that he would happily eat a muffin every day if they were available. “Fluffy, moist goodness,” I believe was his exact quote. And these muffins are the ones that inspired said quote… they’re delish. Trust me.

Rhubarb Muffins
Adaptation of my grandma’s sour cream muffins recipe

1-1/2 c. whole wheat pastry flour
1/2 c. AP flour
3 t. baking powder
3/4 c. brown sugar
1 t. cardamom
dash of salt
1 egg
1/2 c. applesauce
3/4 c. yogurt (I used strawberry- could use vanilla, plain, lemon, blueberry…)
3 T. melted butter
1 T. milled flax seed
2 c. chopped rhubarb sprinkled with a little sugar (~ 1 T.)

Preheat oven to 375. In a large bowl, whisk together flours, sugar, cardamom, powder, and salt. In a small bowl, mix together the egg, applesauce, yogurt, butter, and flax seed. Make a small well in the dry ingredients, pour in the wet ingredients, and fold together only until blended with a spoon or spatula. Fold in rhubarb.

Spoon into muffin tins with paper liners or sprayed with non-stick spray. Bake for ~20 minutes, until the tops feel springy and not batter-y when poked.

Optional:
2 T. melted butter
2 T. sugar
1/2 t. cardamom

Mix together the sugar and cardamom in a small dish. Once the muffins are cool to the touch, lightly roll the tops in melted butter and let the excess drip off; then roll in the cardamom-sugar mixture. Adds a subtle sweet-and-crunchy top to offset the tender tart center. Mmm. :)

2 Comments

Filed under 30 min. or less, Breakfast, Desserts, Spring, Summer