Tag : recipe

2 posts

Since school has been out I feel as if I’m busier than before. Not sure how that happened. Yesterday we went to my in-laws house to plant in their garden. I had 3 tomato plants yet to plant from the ones I started back in March. I also planted summer squash, green beans and snow peas.

So where does the harvest come in, you ask. They have a huge strawberry patch and wanted us to pick. Mini-me and I picked nearly three 5 quart ice cream pails full.

I also harvested some rhubarb so I could make a batch of muffins. Mini-me and I are the only ones who will eat rhubarb, so I’m cautious on how much I pick. I baked these muffins in the afternoon.

rhubarb muffins

I’m really not much of a baker. In fact I don’t like to do it at all. Too much measuring. Rules to follow. Not my thing. But this recipe, which I slightly adapted from the original on allrecipes.com, turned out perfect in looks, texture and taste.

Rhubarb muffins

  • 1 1/4 cups brown sugar
  • 1/2 cup vegetable oil
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 cups diced rhubarb

sugar crumb topping

  • 1 Tbsp melted butter
  • 1/3 cup organic cane sugar
  • 1 tsp cinnamon

Using an electric mixer, combine first 5 ingredients and mix thoroughly.  Then add the dry ingredients.  Again mix until thoroughly incorporated. Lastly toss in the rhubarb. This may be easier done by hand unless you have a large paddle on your mixer.

Place muffin liners in pan and fill each nearly to the top. Next melt the butter and add the sugar and cinnamon. (next time I think I’ll add some rolled oats for more texture) scoop a bit on topping on each muffin.

Bake at 350°F for 25 mins and enjoy.

rhubarb muffins

Today will be spent painting mini-me’s room. She’s picked out a very sophisticated grey. I’ll share some before and after photos when we’re done…hopefully next week for T stands for Tuesday!

What are you doing today?

I know I don’t usually offer recipes but I had to since I am completely in love with these tasty treats.

They wouldn’t be considered a “work of art” but they definitely look as good as they taste.

To say that there is a recipe for these is really stretching it but here is what you need and how to make these tasty treats that you’re going to love to eat but hate that you can’t stop…or is that just me?

Ingredients:
Bugles
almond bark
M&M’s

Directions:
Melt almond bark in a double boiler
Dip end of Bugle in almond bark
Press M&M into the bark covered end of the Bugle.
Set on wax paper or other non-stick surface such a silicone mat on a baking tray until they have hardened. If you are in a hurry you can pop them in the freezer for a few minutes or set them in the cold garage like I usually do. Gotta love winter in Minnesota!

That’s it!! So simple, so yummy. Sweet and salty all in one.

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