Tuesday, June 14, 2011

whole wheat rhubarb streusel muffins

Aren't these purdy? They taste as good as they look.

Rhubarb is one of those ingredients that wonderfully transforms once it's cooked. Raw, its bitter and tough. Heat brings it to life, and morphs it into something so delicious. Kinda like when I throw my cranky, grumpy 4 year old into a warm bath...

I realize this is the third sweet recipe in a row...sorry. It's all beans or sugar around here.

Many of you know that our family has recently increased by 1. T's sweet little baby boy has captured all of our hearts. ;) I thought another sweet recipe would be perfect way to celebrate his awesomeness.

These muffins are delicious, moist, not overtly sweet and moderately healthy! They call for white wheat flour, which I've been using to make bread lately (post to come). It's a great option for those who are opposed to full-fledged wheat flour, and it's right next to the white flour at the store so it's easy to grab.

I used vanilla yogurt instead of the author's recommended sour cream. I also added a bit more rhubarb than recommended. Next time I'm going to add 1/2 cup of chopped strawberries or blueberries - just because.

Follow a recipe verbatim? That's just too much like following the rules.

Here's the link to the recipe. Thanks Smitten Kitchen! Sooooo yummy.


1 comment:

  1. I just made some too last week. Not whole wheat, but still beautifully delicious.