from the Daily Bulletin – May 13, 2010
- 1 cup plain flour
- 1 cup whole-wheat flour
- 1/2 cup sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 egg whites
- 2 tbsp canola oil
- 2 tbsp unsweetened applesauce
- 2 tsp grated orange peel
- 3/4 cup orange juice
- 1 1/4 cup finely chopped rhubarb
- 2 tbsp chopped pecans
- Preheat oven to 350F.
- combine flours, sugar baking powder,soda and salt.Mix evenly
- In a separate bowl, add egg whites, canola oil, applesauce, orange
peel and orange juice. Beat until smooth. Add to the flour mixture and
blend just until moistened but still lumpy. Stir in chopped rhubarb.
- Spoon batter in 12 muffin cups. Sprinkle 1/2 tsp chopped pecans onto each muffin.
- Bake 25-30 min.
This recipe came from Pam, but originally
was created by Dorothy Ross of Ear Falls, ON. A really nice moist muffin
that combines the tang of rhubarb and the sweetness of blueberries. I
changed the original recipe which contains sour cream, (I didn’t have
any) to slightly over 1/2 cup of milk soured with lemon juice.
- 1/4 cup butter, softened
- 3/4 cup sugar
- 1 egg
- 1/4 cup sour cream
- 1 1/2 cup flour
- 2 tsp baking powder
- 1 tsp salt
- 1/3 cup milk
- 1 cup fresh or frozen blueberries
- 1 cup chopped fresh or frozen rhubarb
a small mixing bowl, cream butter and sugar. Add egg and sour cream;
mix well. Combine the flour, baking powder and salt; add to creamed
mixture alternately with milk. Fold in blueberries and rhubarb.
- Fill 12 greased or paper-lined muffin cups about 2/3
full. Bake at 400 degrees for 20-25 minutes or until a toothpick comes
out clean. Cool for 5 minutes before removing from pans to wire racks.
These buns were a favourite when my kids were little and then the recipe was lost. I recently found it in an old cookbook.
- 1 cup warm water
- 1 pkg yeast
- 2 tbsp sugar
- 2 1/4 cup flour
- 1 tsp salt
- 1 egg
- 2 tbsp soft shortening or margarine
warm water into large warm bowl, and sprinkle in yeast; stir until
dissolved. Stir in sugar, half the flour & salt, beat until smooth.
Add egg and margarine. Beat in rest of flour until smooth. Scrape down
sides of bowl, cover and let rise in warm place until double in bulk,
about 30 min. Stir down dough. Spoon into 12 large muffin cups which
have been greased, fill 1/2 full. Let rise again until dough reaches top
of muffin tin, 20 to 30 min. Bake at 400 degrees about 15 min.