Monday Morning Muffins make me a happy Lar Ain't nothin like baking something just for fun on your day off, and how lucky I am that I have two wonderful housemates to share with. I can actually make 12 muffins and they won't go to waste! Just don't make the rookie/I-know-better mistakes that I did which were making these post-run when I was starving and tried to rush the process by not thawing my giant chunks of rhubarb and being all like "it's fine" and then taking them out of the oven when they were done baking only to discover that the bit of batter around the frozen rhubarb was of course still raw. I promptly ate two muffin tops and felt sorry for myself for a bit before I did the old turn the oven back on and put the almost cooled muffins back into the oven in the hopes that they will continue baking which by the way almost NEVER WORKS but by some miracle this time it did. In any case, my two roomies did enjoy the finished product! The next day mama and I treated ourselves to a morning coffee in the park and I brought us each one of these guys to munch on, and one for her to take home to papa. The muffins turned out just fine and we all agreed we can feel good about the healthy whole wheat quality that they bring to the table. A wholesome little snack to satisfy. These babies are made using quinoa flakes... which are incredibly similar to rolled oats, but made from quinoa instead of oats, of course. They are fun and if you can find them then please give it a whirl but if you wish you can tOATally just substitute them for rolled oats. Either way, sprinkle a little on the muffin tops before they go in the oven, everything looks better with a little garnish don't you agree? Whole Wheat Muffins with Rhubarb and Gingerrecipe slightly adapted from Jennifer MacKenzie, found in this book makes 12 muffins
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It's like a portable rhubarb crisp! I imagine that most folks can get down with a rhubarb crisp/ rhubarb crumble bar... but perhaps I lost some of you at BASIL. But wait! Don't go! Ya gotta try it before you judge. I too was skeptical at first because upon first think, basil = pesto = pizza = savoury... BUT Basil has a place in the land of sweet things too! Quite a lovely place I might add. Basil has a lovely brightness and floral note... and it has kind of a sweetness of it's own... When paired with the right things, basil is a lovely addition to sweet treats! The basil in these bars does not remind me of pesto or pizza whatsoever. It is more like a lovely fruity complement to the rhubarb, not overpowering, just subtly adding it's flair. The cookie base of this is extra delish because I like to toast the oats, making them taste rich and nutty. The rhubarb filling is not too sweet, in fact it's pretty tart. But I think it balances everything out nicely. If it's too sour for you, stir in a couple extra spoonfuls of strawberry jam or sugar to taste. Rhubarb-Basil Oatmeal Crumble BarsRecipe adapted from Sticky Fingers Green Thumb for the rhubarb compote:
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