Sunday, May 31, 2009
I made some rhubarb muffins this afternoon and I am pretty pleased with them. They will come in handy for the kids lunches this week and for me me as I eat breakfast on the way to town! I used a recipe in May Canadian Living magazine but I made it whole-grain, skipped the salt, reduced the sugar and improved the fat.
The recipe made 12 good size muffins - 1/4 cup or 60 ml raw batter per muffin. The original recipes says you can also make a loaf in two greased 8- x 4-inch (1.5 L) loaf pans.
2 cups whole-wheat flour (Terza Farms, Thornloe) - 500 ml
1/4 cup barley flour (Terza Farms, Thornloe) - 60 ml
1 cup brown sugar (dark, demerara is what I used) - 250 ml
1/2 cup grapeseed oil (or any oil) - 125 ml
1 egg (local organic from Gypsy Foods)
1 cup sour milk or buttermilk or yogourt - 250 ml
1 tsp pure vanilla - 5 ml
2 cups rhubarb, sliced - 500 ml
1/4 cup large flake oats - 60 ml
2 Tbsp brown sugar - 30 ml
1/2 tsp cinnamon - 2.5 ml
In large bowl, combine whole wheat and barley flours with the baking soda. If you don't have the barley flour you can use all whole-wheat. In separate bowl beat the egg with the oil, sugar and vanilla. Stir into dry ingredients. I use a wooden spoon and mix until flour is incorporated. Do not over mix as the muffin batter becomes tough and you can get the dreaded "peaks and tunnels." Stir sliced rhubarb into batter with a few quick strokes. Scoop into oiled muffin tins, filling three-quarters full.
Topping: Stir together oats, brown sugar and cinnamon in a small bowl. Sprinkle over muffin batter.
Bake in 350°F (180°C) oven. I have gas (propane actually) and it took 40 minutes for my dozen to bake. Press you finger into a muffin to test for doneness. The muffin should spring back up when cooked - if it stays indented they need longer. Let cool in pans for 10 minutes before removing.
NUTRITION FACTS (per muffin): 290 calories with 11 grams of fat, 1.5 g saturated fat, 15 mg cholesterol, 135 mg sodium, 44 g carbohydrate with 4 grams fibre, 23 g sugar, 5 g protein. %Daily Values: 4% vitamin C, 8% calcium and iron.
Join me for a gourmet cooking class at Chapman's Landing Cooking Studio in Nipissing village. On June 6th we will be working with garden herbs to make tasty herb vinegars, oils, dressing and marinades. My class calendar and menus are posted at my website.
© Nancy Guppy, RD, MHSc