Whole Wheat Rubarb Raisin Muffins with Nutmeg

So I figured out a way to use up all of the rhubarb... I took this Armenian Nutmeg Cake and made it into a muffin of sorts. I added rhubarb, raisins, orange zest, made it half whole wheat and half white flour, and accidentally added some cardamom. I backed off on the sugar and changed the cooking time and temp.

Ingredients:

1 cup soy milk
1/3 cup canola oil
1/4 cup sugar
1/3 cup buttermilk or you can sub applesauce
2 tbs hot water

1 cup ap flour
1 cup whole wheat flour
¼ cup polenta (to add crispness)
Just under 1 tsp baking soda
2 tsp baking powder
1/4 tsp cardamom
½ tsp cinnamon
1 tsp nutmeg
1 tbs ground chia or flax
1/4 tsp salt

1 cup raisins
rhubarb- as much or as little as you like- I used more than 2 cups
zest of one orange

Method:

Preheat oven to 400.
Mix all wet ingredients in the bowl of your stand mixer.
Mix all dry ingredients in a separate small bowl.
Pour dry into wet and mix just until dough comes together.
Stop mixer and add rhubarb, raisins, and zest.
Turn on mixer for like 5 seconds just to incorporate.
Pour muffin mix into paper- lined muffin tin.
Bake about 20 ish minutes until muffins bounce back to the touch and have a little color on top.

Nan Khatai (Indian Semolina Cookies)

I wanted to make something using semolina flour so I did a search on taste spotting and found this recipe on Spice Foodie. It's really basic and easy to do. The cardamom smells really nice and the semolina flour is fun to experiment with. I think I made about 10 cookies with this recipe- it has a small yield so if you want more cookies double it. I also used vanilla extract but the original recipe calls for almond extract.

Ingredients:

1/2 cup all purpose flour
1/4 cup fine semolina
1/2 tsp. ground cardamom
1/8 tsp. baking soda
1/4 cup granulated white sugar
crushed almonds

1/4 cup unsalted butter
2 tbsp. whole milk (you can also try soy or almond milk)
1/2 tsp. vanilla extract

Method:

1. Melt the butter and set aside to cool. Chop the almonds for the dough into coarse chunks, set aside. In a large bowl sift together the a.p. flour, semolina, cardamom, baking soda, and sugar. Add the coarse almond pieces and stir until well combined.

2. Pour the milk and almond extract into the cool melted butter, stir until well combined. Pour the liquid mixture into the dry ingredients, stir until well combined and a firm dough is achieved. If you find the mixture is not sticking together add a couple more drops of milk- but only a little bit at a time. Form a ball with the dough, cover and allow to sit 10 minutes.

3. Preheat oven to 350F/180C and prepare a cookie sheet. Divide the dough into even sized balls. Evenly space the balls on the cookie sheet, use the palm of your hand to flatten the cookies. Place on whole almond in the center of each cookie. Bake in center of oven for 10-15 minutes or until lightly golden brown.