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.

Muffin Thursday: Strawberry Rhubarb Whole Wheat Corn Muffins

I picked up a huge bag of rhubarb this week at Produce Junction!! What to do with it? Obviously strawberries have to be involved, and I think it was Marie who suggested the corn muffin part. We have been trying to think of ways to use up the huge bag of masa corn flour that has been sitting on the shelf forever.

I used this recipe for the muffins but added about 1 1/2 cups of strawberries and 1 1/2 cups of chopped rhubarb. I made a few other changes to include the masa flour and balanced it out with whole wheat. I changed the butter to oil and instead of using all milk I threw in some buttermilk that I found in the fridge and a little skim too. I cut back on the sugar and used a giant muffin tin to bake them. I also doubled the ingredients from the original recipe because I wanted to use as much rhubarb up as I could and I still have some left sitting in the fridge.

INGREDIENTS:

2 cup cornmeal
1 1/2 cup whole wheat flour
1/4 cup masa corn flour
2 Tbs. baking powder
1 tsp. salt
1/2 cup canola oil
scant 1/4 cup sugar
2 egg
1 1/4 cup butter milk
3/4 cup skim milk
1/2 pint strawberries, chopped
4 stalks or so rhubarb, chopped

INSTRUCTIONS
Stir the dry ingredients together in a bowl.
Stir the sugar into the oil.
Add the eggs and milks.
Pour the dry ingredients into the wet and stir, just to combine.
Pour in strawberries and rhubarb and stir just until dispersed.
Divide into 6 greased giant muffin cups.
Bake at 425 degrees for 25-30 minutes or until the tops are crusty and the muffins bounce back to the touch.
Let the muffins cool for a while in the pan- the masa flour makes them very brittle, if they look like they're going to stick heat the bottom of the pan and use a knife to loosen around the edges. They taste great even when the tops fall off!

Muffin Thursday: Whole Wheat Rhubarb Muffins

It's that time again. Time to be late for Muffin Thursday and time for rhubarb. Marie loves rhubarb, and apparently Lauren does too because she yelled at me for not bringing her one.

I adapted a recipe from Smitten Kitchen that has a streusel topping. I wasn't feeling very streusely so I left that part off. I also changed out the butter for apple sauce and olive oil. This recipe didn't have a lot of sugar in it to begin with so I didn't have to back off on it. I made these in my giant muffin tins so they are almost like little cakes. The tartness of the rhubarb and the earthiness of the whole wheat is really nice. They are just subtly sweet. I really like that Smitten Kitchen didn't over-do the sugar here.

Ingredients:

1 egg
1/4 cup light or dark brown sugar
3 tablespoons granulated sugar
1/2 cup applesauce
2 tablespoons olive oil
3/4 cup sour cream
1 cup whole wheat flour
1/2 cup all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup diced rhubarb, in 1/2-inch pieces (I used 2 huge stalks)

Method:

Preheat oven to 400

Whisk egg in the bottom of a large bowl with both sugars. Whisk in apple sauce and oil, then sour cream. In a separate bowl, mix together flours, baking powder and baking soda and stir them into the sour cream mixture, mixing until just combined and still a bit lumpy. Fold in rhubarb.

Divide batter among prepared muffin cups. Bake for 20 to 25 minutes, until muffins bounce back to the touch and a tester inserted into the center of muffins comes out clean. Rest muffins in pan on cooling rack for two minutes, then remove muffins from tin to cool them completely.