Happy Monday, Friends!!!
It’s BC Civic Day here, so long weekend for us. I wonder though, why days off never feel enough ? It’s like, you have too many things to do, yet there aren’t that many days in a week, and oh my gosh, I feel like I am cleaning the same spot over and over again, in this house ? Living with boys, I tell ya, soooo messy ????
I was bored of cleaning….throughout the weekend I must add. So today I baked instead, regardless the messy house still ? Whatever ✌?✌?
These rhubarb muffins are soooo good. No, scratch that. SUPER good while still warm, yet soooo good even at room temperature ?
2 c thawed frozen rhubarb
2 c AP flour
2 tsp BP
3/4 c sugar
A generous pinch of salt
1 c heavy/whipping cream, 33%
1 egg
1/3 c extra light olive oil
Sugar for topping
Details in the vlog ????
Rhubarb Muffins
Ingredients
- 2 c thawed frozen rhubarb
- 2 c AP flour
- 2 tsp BP
- 3/4 c sugar
- A generous pinch of salt
- 1 c heavy/whipping cream 33%
- 1 egg
- 1/3 c extra light olive oil
- Sugar for topping
Instructions
- Mix dry ingredients in a bowl
- In another bowl, mix wet ingredients
- Pour wet ingredients into dry, mix until moistened, do not overmixed
- Fold in rhubarb
- Divide into 6 equal (bigger size) muffins
- Top with sugar
- Bake on preheated 350 F, 20 mins
- Cool on rack
