Tuesday, May 24, 2016

Rhubarb Cinnamon Muffins

Rhubarb is one of the earliest fruit/vegetables to harvest.

 We always had rhubarb growing at home, 
when I was young.

I would take a stock and dip it in sugar
and eat it as candy.

Probably more healthy than the sour candy 

the kids eat today.

 Cinnamon and rhubarb combined 
make a great tasting and moist muffin.

Preheat oven to 350 deg. F

Whisk together:
2 cups flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 cup sugar
1 tsp. ground cinnamon
1/2 tsp salt
1 1/2 cups Rhubarb finely chopped

 I add the chopped rhubarb to the flour mixture.

 In another Bowl mix together:
  • 1 cup sour cream
  • (Milk or Yogurt may be substituted for the sour cream)
  • 1/4 cup melted butter
  • 2 large eggs
  • 1 tsp. vanilla

Mix the flour mixture with the egg mixture.

Fill muffin pans.
(I use an ice-cream scoop)
The recipe makes approx. 15 large muffins.

Topping: Mix 1/4 cup brown sugar with 1 tsp cinnamon. Sprinkle over muffins.

Bake 400 deg. for 18-20 minutes.


Almond Milk

For my other blog on Rhubarb Muffins, 
 made with Almond Milk, click here

Thanks for visiting my blog. xo

Saturday, May 7, 2016

Lemon Madeleines

If you're a lemon lover, you'll love
these little classic french butter cakes. 
Crispy on the outside, spongy and soft on the inside.
Great with your afternoon cup of tea.


1 cup flour
2 tbsp.  cornstarch
1 tsp. baking powder
pinch of salt
rind/zest of a lemon

1/2 cup unsalted butter at room temperature
3 eggs at room temperature
1/2 cup granulated sugar
1 tsp. vanilla extract or lemon extract

In a small bowl, sift together flour, 
cornstarch, baking powder and salt. 

Whisk in lemon zest(rind), set aside

In a medium bowl with a stand or hand mixer, 
beat together the butter, eggs, sugar, 
and vanilla about 3 minutes 

Add flour mixture to creamed mixture and
 mix just until combined.
Cover and refrigerate for 30 minutes. 
The batter will thicken as it rests.

Spray m
olds/pans with cooking spray or grease by hand.

Spoon one tablespoon of batter into each mold. 

It will not entirely fill the mold/pan but it will spread as it bakes.

Bake at 350 deg. for 12-14 minutes or until puffed and golden brown around the edges.

The madeleines will spring back to the touch when done.

Let cool 10 minutes,

Release madeleines to a cooling rack and let cool completely.

I sprinkle them with icing sugar.



 The plate ~Swan Inn ~ J. Broadhurst & Sons.~England

all pics are my sole original property.

Thanks for your visit xo