Wednesday, May 23, 2012

Muffin Magic!

Tonight I made muffins. I'm trying to eat better and I needed some good snacks that were easy to grab. And who doesn't love muffins? So I whipped out a recipe and got to baking! I used my personal muffin favourite, handed down through the family. Strawberry Rhubarb Muffins! And a bonus was that I used up some more of my freezer goodies. Now that summer is approaching, I'm trying to empty my freezer of last years fruits and vegetables in preparation for this summer's bounty. 

The Recipe
Some of the ingredients I used
I changed up some of the ingredients though since I am currently off dairy. So instead of normal milk, I used almond milk. I did have to add some more of it since it's a little thicker but overall it worked just fine. I also used canola oil in place of the vegetable oil.

Frozen Rhubarb
Frozen Strawberries
I tried to be creative and snap some pictures of the fruit before it got all chopped up and pathetic looking. But do note that it needs to be smaller for the muffins. Fresh fruit works fine too, I was just using what I had on hand.

All the ingredients in the bowl
You can't really tell from the above picture but I used a mixture of white and whole wheat flour. The recipe just calls for white but I wanted to make them a little healthier so I added in some whole wheat. I'm sure they would also work with all whole wheat but I have yet to try that.

Ready for the oven
The muffin batter is a little thicker but that is normal. Just spoon into a muffin tin and divide the dough evenly between the 12 muffins. Bake at 350 degrees Farenheit for about 15-20 minutes or until done. Let cool and then enjoy.

The finished product

So that sums up my muffin magic of the day. We've already eaten a few of them... who can resist a warm muffin! Now I'll freeze a few and enjoy them over the next week!

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