I am trying to decide what to put in my garden this year. Last year was my first year putting in a fairly substantial garden and I loved having it. I was like a kid at Christmas, running out after work with my big white bucket to see what was ripe. The only problem was that, when planting the garden, I was very afraid of failure. Consequently, I put in a lot of the same kind of plants assuming some would die. And some did. Like all of my green beans. But none of my tomatoes. Meaning I had 26 plants worth of tomatoes to can last year. So this year I would like a little more variety.
I keep making lists, I pretty much want to grow everything. However, time and space are always at a premium. One thing I always tell myself to plant it rhubarb. That sour tang in the middle of my baked goods is always relished. Right now I have to search high and low at the store and then I end up hoarding it. But do I ever get it planted? No. But this year, this is going to be the year.
Makes about 20 muffins, give or take
1 cup whole wheat flour
1 cup all purpose flour
1 1/2 cups brown sugar
1/2 cup butter, at room temperature
1 cup milk
1 teaspoon baking soda
1 teaspoon vanilla
Cream together brown sugar and butter until light and fluffy. Add in egg and vanilla and beat to combine. Slowly add in the milk and beat to combine. Add in the whole wheat flour, all purpose flour, and baking soda. Beat to combine. Fold in rhubarb pieces.
Drop tablespoonfuls of batter into greased muffin pan (I used cupcake wrappers for ease of removal). Sprinkle topping over muffins.
Bake at 350 degress for 18-22 minutes.
Topping1/2 cup granulated sugar
1 teaspoon cinnamon
Stir together. Sprinkle liberally on the top of muffin batter.