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. 
Spongy and soft on the inside,
Great with your afternoon cup of tea.


1 cup flour
1/2 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, 
 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.

Brush molds with butter and dust with flour, 
shaking off the excess flour.

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.

Remove from oven and tap pan on counter to remove
madeleines immediately.
Place madeleines on rack to cool. 

Sprinkle them with icing sugar, if desired.



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

Thanks for your visit xo