Rhubarb pecan muffins!

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I’ve been trying to grow rhubarb for a couple of years now but I can’t get the ants to stop eating the leaves, and the stalks are also too small to use yet. Maybe next year! Fingers crossed 🤞. In the meantime as soon as it comes into the markets I’m grabbing a huge bundle of it to take home and get my fill before it’s all gone.

This recipe for rhubarb pecan muffins is very old and I’m not sure where I got it from but I hope you give it a try. It’s fail safe and tasty especially with the addition of orange zest and orange juice. YUM!

INGREDIENTS

2 cups of all – purpose flour ( I’ve made it with gluten free 1:1 all purpose)

3/4 cup white sugar

1/2 tsp baking soda

1 1/2 tsp baking powder

1tsp salt

1 egg

3/4 cup of orange juice

1/4 cup canola oil

2 tsp grated orange rind

1 cup chopped rhubarb

3/4 cup chopped pecans

In a large bowl combine the dry ingredients and in a second bowl mix the egg, orange peel, oil and juice together. Add the wet into the dry and mix until moistened. Add rhubarb in.

 

Scoop into paper lined muffin cups and bake at 375 F for 25 – 30 min until done. Makes 12 muffins.

 

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Follow this link for the Rhubarb crisp SPRING MEANS RHUBARB!!

Hope you give these a try!  You won’t be disappointed 🙂

LIVE LIFE FULLY ❤  Charlene

FRENCH MADELEINES

I had a madeleine specific pan sitting around and after looking at it for months I decided to try it out and make a batch of the cute little cookies.  I’m not sure if you could make this recipe if you didn’t have a special pan as the dough is cake like and I think it would spread too much.

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Preheat oven to 325 degrees F

Prepare your pan by using either cooking oil or spray.

INGREDIENTS

1 cup all purpose flour

1/4 tsp baking soda

1/2 tsp baking powder

2/3 cup of white sugar

zest of one lemon

1 tsp vanilla

1 whole large egg and 1 egg yolk

1/2 cup melted butter

1 Tblsp lemon juice

1/4 cup vanilla yogourt

Mix dry ingredients together in a bowl.  In a separate bowl, mix sugar, butter, zest, vanilla and eggs.  Once wet ingredients are mixed together, add dry ingredients and mix until just incorporated.

Using a small spoon, fill the pan indents with batter until even with the top of the indent.  Don’t overfill.  The recipe said to use a rounded tablespoon but I found that to be too much.

Bake 10 -15 minutes depending on your oven, until lightly golden.  Cool for 2 minutes in the pan and then invert the pan and place cookies on a cooling rack.  Cool completely.  Since this made 2 batches you have to wash your pan and oil it again for the second batch.

When cool you can eat as is as they have a lovely lemon flavour or you can additionally  dust with icing sugar.  I didn’t want them too sweet so I omitted the icing sugar.  It might have helped conceal the imperfections a little better if I had used icing sugar haha.

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They did taste yummy with a cup of tea.  I will definitely try these again.  Each pan has 16 indents and the recipe makes 32 cookies.

Bonne chance! making these little French morsels.  They would be great for a shower or luncheon.

LIVE LIFE FULLY ❤  Charlene