Muffin batter
2.5 C flour
about 3/4 applesauce
3 t baking powder (I like puffy, biscuitish muffins, use less if your taste is different)
1 C Almon milk with a tiny splash of apple cider vinegar
1 t salt
1/2 C sugar (I used this amount because I used my homemade applesauce which has maple sugar and brown sugar, but you can adjust at will)
1 (3.5oz) chobani berry blast yogurt
2 t vanilla extract
2.5 cups diced rhubarb
3 C strawberries/blueberries (or whatever you need to use up)
2 T honey
Preheat oven to 425
Combine berries and honey in a small saucepan over a low heat. When berries being to break down, raise heat until they are fully mushy. (this by the way is great on pancakes if you run out of syrup or need a change)
prep rhubarb into small diced pieces
In large bowl, combine flour, baking powder and salt
In another bowl, whisk together applesauce and sugar until well combined add in yogurt, vanilla and almond milk
Fold the wet mixture into the flour mixture. Then fold in rhubarb chunks. Don’t overmix.
Fill muffin tins only 1/3 full with batter. Spoon about 1 T of strawberry mixture on top of batter in each cup, then add more batter mixture on top, filling the cups to 3/4 full. You may have extra strawberry mixture which is great to serve with or over ice cream or pancakes
Bake for 12 minutes abotu. Muffins are done when tops are brown and toothpick inserted in muffin comes out clean.
Let cool for 5 minutes then transfer to cooling rack.
On another note looking forward to next week. We'll be off of school which means, more adventures, more sleep, more time, more life, more recipes... Can't wait. What are you waiting for these days?
Wednesday, June 20, 2012
Mushie Magic
So we have been having fun with our berries making plenty of jam.This weekend we'll get out 1 more time and pick for freezing.
With all this jam making, I forgot about a bowl of berries in the fridge, but have no fear, I try not to waste anything....
Along came my thought of trying to recreate the fruit explosion muffin at Timmy Ho's
Try these an tell me what you think!
On a side not sorry recipes have been so hard to read not sure what I did to make all my posts show up as 1 big blob. If you know feel free to share
Strawberry, Blueberry rhubarb bomb
Muffin batter
2.5 C flour
about 3/4 applesauce
3 t baking powder (I like puffy, biscuitish muffins, use less if your taste is different)
1 C Almon milk with a tiny splash of apple cider vinegar
1 t salt
1/2 C sugar (I used this amount because I used my homemade applesauce which has maple sugar and brown sugar, but you can adjust at will)
1 (3.5oz) chobani berry blast yogurt
2 t vanilla extract
2.5 cups diced rhubarb
3 C strawberries/blueberries (or whatever you need to use up)
2 T honey
Preheat oven to 425
Combine berries and honey in a small saucepan over a low heat. When berries being to break down, raise heat until they are fully mushy. (this by the way is great on pancakes if you run out of syrup or need a change)
prep rhubarb into small diced pieces
In large bowl, combine flour, baking powder and salt
In another bowl, whisk together applesauce and sugar until well combined add in yogurt, vanilla and almond milk
Fold the wet mixture into the flour mixture. Then fold in rhubarb chunks. Don’t overmix.
Fill muffin tins only 1/3 full with batter. Spoon about 1 T of strawberry mixture on top of batter in each cup, then add more batter mixture on top, filling the cups to 3/4 full. You may have extra strawberry mixture which is great to serve with or over ice cream or pancakes
Bake for 12 minutes abotu. Muffins are done when tops are brown and toothpick inserted in muffin comes out clean.
Let cool for 5 minutes then transfer to cooling rack.
On another note looking forward to next week. We'll be off of school which means, more adventures, more sleep, more time, more life, more recipes... Can't wait. What are you waiting for these days?
Muffin batter
2.5 C flour
about 3/4 applesauce
3 t baking powder (I like puffy, biscuitish muffins, use less if your taste is different)
1 C Almon milk with a tiny splash of apple cider vinegar
1 t salt
1/2 C sugar (I used this amount because I used my homemade applesauce which has maple sugar and brown sugar, but you can adjust at will)
1 (3.5oz) chobani berry blast yogurt
2 t vanilla extract
2.5 cups diced rhubarb
3 C strawberries/blueberries (or whatever you need to use up)
2 T honey
Preheat oven to 425
Combine berries and honey in a small saucepan over a low heat. When berries being to break down, raise heat until they are fully mushy. (this by the way is great on pancakes if you run out of syrup or need a change)
prep rhubarb into small diced pieces
In large bowl, combine flour, baking powder and salt
In another bowl, whisk together applesauce and sugar until well combined add in yogurt, vanilla and almond milk
Fold the wet mixture into the flour mixture. Then fold in rhubarb chunks. Don’t overmix.
Fill muffin tins only 1/3 full with batter. Spoon about 1 T of strawberry mixture on top of batter in each cup, then add more batter mixture on top, filling the cups to 3/4 full. You may have extra strawberry mixture which is great to serve with or over ice cream or pancakes
Bake for 12 minutes abotu. Muffins are done when tops are brown and toothpick inserted in muffin comes out clean.
Let cool for 5 minutes then transfer to cooling rack.
On another note looking forward to next week. We'll be off of school which means, more adventures, more sleep, more time, more life, more recipes... Can't wait. What are you waiting for these days?
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