Here’s number two of my rhubarb deliciousness kick. It’s an adaption of a recipe from my favorite cooking blog, Smitten Kitchen, which interestingly post just as I was getting ready to make muffins of on of my tried-and-true recipes. I loved Deb’s description of them as “a balance […] between the cakey confection we sometimes crave with coffee and [her] insistence that breakfast not be too sweet or rich or guilt-inducing;” since I had planed to take them to a LLL meeting as a healthy morning snack, I was intrigued. When I saw that they only required one egg and that I could double the recipe without having to mess with the grocery budget, I was sold.
Wondering what it means when I say I “adapted” a recipe? Here’s the run-down on this one: I made a few adjustments as I was baking them, plus an after thought change to the streusel. I used whole wheat flour (not even the pastry kind) and swapped her sour cream for whole milk vanilla yogurt; towards the end, you can see in the pictures my “oops” moment of realizing that the wheat flour was going to require more moisture, so I quickly stirred in more yogurt before adding the rhubarb…the recipe below is corrected to avoid this. That’s sort of how I bake: never following recipes to a T and with lots of experimentation. (I also do a lot of guestimation measuring when cooking for our family – mostly measuring with the 1/4 cup and the 1/2 teaspoon whether the measurement is bigger or smaller.) After the near too-dry batter save, these muffins turned out great. I did think that her streusel wasn’t sweet or spiced enough, so I’m made some changes there too. After all that you get my version of Deb’s yummy muffins: Continue reading