it's been a good long while since a good eats post has appeared here. i took yesterday off for liam's vaccinations, so we decided to make some muffins too. phantom rhubarb muffins. this recipe is by far the husband's favourite! mine too. i harvested a bunch of our rhubarb at the end of last summer and it seems like the bag is endless. i keep using it and it just doesn't seem to disappear. it's kind of nice though ... get a small taste of summer fruit in the dead of winter. liam was a great muffin helper too. he got the bowl for some mixing and decided that was pretty hard work. so hard that he put his head down on the floor. a pretty good indication of nap time. he got up later and we had us some snuggle time. then went downstairs to make a couple of these freshly baked, still warm, delicious muffins disappear. no wonder they're called
phantom muffins.
recipe {from the best of bridge}
what do you mean they're gone? ~ again?
for muffins:
1/2 cup fat-free sour cream
1/4 cup vegetable oil
1 large egg
1 1/3 cup flour
1 cup diced rhubarb (we like our chunky)
2/3 cup brown sugar
1/2 tsp baking soda
1/4 tsp salt
for topping:
1/4 cup brown sugar
1/4 chopped pecans
1/2 tsp cinnamon
2 tsp melted butter
to make muffins:
~ blend sour cream, oil and egg, set aside
~ in another bowl, stir remaining muffin ingredients together
~ combine with sour cream mixture, mix until just moistened
~ fill 12 large muffin cups 2/3 full
~ combine all topping ingredients and spoon onto each muffin
~ bake at 350ยบ F for 25-30 minutes
~ enjoy with your little man
happy friday, happy weekend!
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