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Posts Tagged ‘Muffin recipe’

Apple Oat Muffins

Filed Under : Recipes by admin
Aug.2,2010
Apple Oat Muffins 

Based on a recipe from Canadian Living Test Kitchens.


Ingredients

1 cup (250 mL) large-flake rolled oats
1 cup (250 mL) buttermilk (milk and lemon juice alternate)
1 cup (250 mL) whole wheat flour
1-1/2 tsp (7 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) ground cinnamon
1/4 tsp (1 mL) salt
1/3 cup (75 mL) liquid honey
1/3 cup (75 mL) vegetabIe oil
1/4 cup (50 mL) packed brown sugar
1 egg

3/4 cup (75 mL) diced apples 
1/4 cup chopped walnuts (optional)
Topping
2 tbsp brown sugar
1/2 tsp cinnamon
1 tbsp chopped walnuts
Preparation:
Lightly grease muffin tins.
In large bowl, stir oats with buttermilk; let stand for 15 minutes.
In separate large bowl, mix together flour, baking powder, baking soda, cinnamon and salt.
Whisk honey, oil, sugar and egg into buttermilk mixture; pour over flour mixture. Stir just until dry ingredients are moistened.
Add apple and walnuts.  Stirring just to mix in.
Fill muffin tins. 
Mix topping ingredients and sprinkle over unbaked muffins.
Bake in centre of 375°F (190°C) oven until tops are firm to the touch, about 17 minutes.
Let cool in pan on rack for 5 minutes. 
Remove from pan; let cool completely.
Brought to you by the good folks at Fruit Share Winnipeg.
Twitt

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Rustic Rhubarb Tart Recipe

Filed Under : Recipes by admin
Jul.2,2010

Two volunteers collected from two more fruit donors this week.  Sounds like they harvested another 5 pounds to share between themselves and the tenants of Fred Tipping Place.


Aleta, one of those volunteers says:

“I made a great (and yummy) Rhubarb Tart with some of the rhubarb we collected last week,and then I chopped & froze about 8 more cups for future use. 

Here’s the Recipe for the Tart.  I swear by Canadian Living Recipes!!”

Rustic Rhubarb Tart
 By The Canadian Living Test Kitchen
This recipe makes 12 servings (This recipe can be changed to serve less by going to the website recipe @ http://www.canadianliving.com/food/rustic_rhubarb_tart.php
Ingredients
 6 cups (1.5 L) chopped rhubarb
 1 cup (250 mL) granulated sugar
 1/4 cup (50 mL) all-purpose flour
 1/4 tsp (1 mL) nutmeg
 1/4 cup (50 mL) coarsely chopped pecans
 1 tbsp (15 mL) milk
 Icing sugar
Pastry:
 3 cups (750 mL) all-purpose flour
 1/4 cup (50 mL) granulated sugar
 1/4 tsp (1 mL) salt
 1-1/2 cup (375 mL) cold butter
 2/3 cup (150 mL) cold water
Preparation:
 Pastry: In bowl, combine flour, sugar and salt. Using pastry blender or 2 knives, cut in butter until in fine crumbs. Add water; stir with fork just until moistened. Transfer to work surface and press pastry together; knead lightly 5 or 6 times just until dough forms ball. Flatten slightly into disc; wrap and refrigerate for 30 minutes. On lightly floured surface, roll out pastry into 16-inch (40 cm.) circle, leaving edges rough. Transfer to 12-inch (30 cm) pizza pan, letting pastry hang over edge.
 In bowl, toss together rhubarb, sugar, flour and nutmeg. Arrange over pastry; sprinkle with pecans. Fold pastry overhang over filling. Brush pastry with milk. Bake in 425°F (220°C) oven for 10 minutes. Reduce heat to 375°F (190°C); bake for 35 to 40 minutes longer or until rhubarb is tender and pastry golden. Let cool on rack; dust with icing sugar.
Have a great day!
Brought to you by the good folks at Fruit Share Winnipeg.
Twitt

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Honey Oat Whole Wheat Rhubarb Muffin

Filed Under : Recipes by admin

If whole wheat, oats and honey instead of sugar are important to you, here’s a muffin that meets those criteria and is still super delicious.  Got this one from Canadian Living.  They added sunflower seeds instead of rhubarb – but they were equally delicious with rhubarb.






Honey Oat Whole Wheat Rhubarb Muffins 
By The Canadian Living Test Kitchen
Bottom of Form
Ingredients
1 cup (250 mL) large-flake rolled oats
 1 cup (250 mL) buttermilk (milk and lemon juice alternate)
 1 cup (250 mL) whole wheat flour
 1-1/2 tsp (7 mL) baking powder
 1/2 tsp (2 mL) baking soda
 1/2 tsp (2 mL) ground cinnamon
 1/4 tsp (1 mL) salt
 1/3 cup (75 mL) liquid honey
 1/3 cup (75 mL) vegetabIe oil
 1/4 cup (50 mL) packed brown sugar
 1 egg
 1/2 cup (75 mL) rhubarb
Preparation
Line muffin cups with paper liners or grease; set aside.
In large bowl, stir oats with buttermilk; let stand for 15 minutes. Meanwhile, in separate large bowl, whisk together flour, baking powder, baking soda, cinnamon and salt.
Whisk honey, oil, sugar and egg into buttermilk mixture; pour over flour mixture. Stir just until dry ingredients are moistened. 
Add rhubarb.
Divide among prepared cups. Bake in centre of 375°F (190°C) oven until tops are firm to the touch, about 17 minutes.
Let cool in pan on rack for 5 minutes. Remove from pan; let cool completely.

Brought to you by the good folks at Fruit Share Winnipeg.
Twitt

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