Monthly Archives: October 2015

Rhubarb Muffins

My friend Jean brought my attention to this lovely recipe – apparently her favourite muffin!

For the muffins:

  • 9 oz. (2 cups) all-purpose flour
  • 3/4 cup granulated sugar
  • 2-1/2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/2 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1 cup sour cream
  • 4 oz. (8 Tbs.) unsalted butter, melted and cooled slightly
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • 1-1/2 cups 1/4-inch-diced rhubarb (7-1/4 oz.)

For the topping:

  • 3 Tbs. granulated sugar
  • 1/2 tsp. ground cinnamon

Oven:  400 degrees F
Bake Time: 20 – 22 minutes
Line a 12-cup muffin tin with paper or foil baking cups.

Make the muffin batter: In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.

In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth. Lightly stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; do not overmix. Gently stir in the diced rhubarb. The batter will be thick.

Divide the batter among the muffin cups, using the back of a spoon or a small spatula to settle the batter into the cups. The batter should mound a bit higher than the tops of the cups.

Make the topping: In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous 1/2 tsp. of the cinnamon-sugar mixture over each muffin.

Bake the muffins until they’re golden brown, spring back most of the way when gently pressed, and a pick inserted in the center comes out clean, 18 to 22 minutes. Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes. Carefully lift the muffins out of the pan—if necessary, loosen them with the tip of a paring knife—and let them cool somewhat. Serve warm.

Make Ahead Tips

The muffins will keep for one day; just reheat them in a 350°F oven for 3 to 4 minutes to refresh them.

 

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Pumpkin Loaf

  • Prep time:10 minutes
  • Cook time: 85 – 90 minutes
  • Serves: 10

Ingredients

  • 3 cups flour
  • 2 cup sugar
  • 2 teaspoon salt
  • 2 teaspoon baking soda
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cardamom
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon clove
  • 4 eggs, beaten
  • 2 cups pumpkin puree (1 can of ED Smith Pumpkin Pie filling)
  • 1 cup vegetable oil (do not use olive or peanut oil)
  • 1 teaspoon vanilla
  • 2/3 cups roasted and salted pumpkin seeds

Instructions

Preheat oven to 350 degrees.

In a large bowl add all of the dry ingredients; flour, sugar, salt, baking soda, salt, and spices. Sift the dry ingredients together.

In a smaller bowl mix together the 4 beaten eggs, the oil, pumpkin puree, and the vanilla. Once the liquid ingredients are mixed well pour over the dry ingredients. Stir until the lumps are out.

Do not over-stir the mixture.

Pour into a 9x5x3 inch loaf pan that has been sprayed with non-stick spray. Sprinkle pumpkin seeds on top of bread. Bake for 90 minutes, until a toothpick comes out clean when poked in the center of the loaf. Cool for approximately 5 minutes in the pan, and then turn the pumpkin bread onto a cooling rack.

The bread cuts best when allowed to cool completely.

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