July 18, 2010

Rhubarb Buttermilk Muffins

Lovely not-too-sweet muffins with some healthy ingredients: whole wheat pastry flour, olive oil, and rhubarb. These are surprisingly light in texture. The author of the blog I got these from, familybites.ca, has several recipes with wheat flour and olive oil in sweet baked goods (check these out from her previous blog, mixingbowlkids.ca: Chocolate Yogurt Snack Cakes,  Blueberry Yogurt LoafLemon Olive Oil Cake).
 I have enjoyed everything I have tried from both of this delightful cook's blogs.

Rhubarb Buttermilk Mini-Muffins
from familybites.ca as adapted from Canadian Living

2 1/2 cups of whole wheat pastry flour
1 tsp baking soda
1/2 tsp salt
1/2 cup brown sugar
1/2 cup olive oil
1 egg
1 cup buttermilk
1 tsp vanilla
2 cups finely diced rhubarb

Crumble topping:
1 tbsp butter
1 tbsp whole wheat pastry flour
2 tbsp brown sugar
1 tsp cinnamon

Pre-heat the oven to 350 degrees. Line or oil a mini muffin pan and set aside. In a large mixing bowl whisk together the flour, baking soda and salt and set aside.

In a medium sized bowl combine the sugar and oil and stir well. Add the egg, buttermilk and vanilla and incorporate into the sugar/oil mixture. Add the wet ingredients to the dry ingredients along with the rhubarb and stir until just combined.

Spoon into mini-muffin tin. Combine the ingredients for the topping and sprinkle a small amount on the top of the muffin batter. Bake for 14 minutes or until the tops of the muffins are golden brown. Makes 32-36 mini muffins.


Suzanne said...

Okay. Now I gotta learn how to cook. Keep 'em low cal, will ya?

Good to be in touch.

Denae said...

I never consider calorie count when cooking or eating, so most likely recipes will not be low cal. However, ingredients are usually whole or fairly unprocessed, so that counts for something, right?