Long weekends here bring a full house home with all the usual expectations of family dishing around the table. Muffin mornings are a good place to start. I think everyone’s over the One Direction defection so we can stay away from conspiracy theories and get down to serious business like Senate cheese scandals.
Whether the Easter bunny delivers is unconfirmed at this moment. I know where to look.
Smoothies, oatmeal, eggs? Yes, yes, and yes again. Now for that warm rhubarb muffin…
What you need:
- 1½ cups all purpose flour
- 1 teaspoon baking soda
- 1½ teaspoon baking powder
- ½ teaspoon salt
- 1¼ cups dark brown sugar
- ½ cup canola oil
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk
- 1½ cups diced rhubarb
- 1 tablespoon melted unsalted butter
- 1/3 cup granulated sugar
- 1½ teaspoon cinnamon
What you do:
- Preheat oven to 350 F. Line muffin tins with paper liners.
- Sift together flour, baking powder, baking soda and salt.
- In mixer, beat together brown sugar,oil, egg, vanilla and buttermilk.
- Make a well in the flour mixture and pour in the wet ingredients.
- Fold carefully with spatula until just blended.
- Add diced rhubarb.
- Spoon into muffin tins.
- Sprinkle topping on each: blend together melted butter, sugar and cinnamon for topping.
- Bake 25 minutes.
Serve warm. Guaranteed to wake up sleepy teenagers, yes those once up at dawn to see if the bucket was filled.
Now for the rest of your weekend…
Here’s some good distraction:
I read Wolf Hall this winter and now can’t wait for the six part miniseries about 16th century power machinations. It starts Easter Sunday on Masterpiece Theatre.
I’m also a big fan of Michelle Obama so I will forgive her (and my boy Fallon) for thinking she knows how I move on the dance floor.
And don’t forget what is really holy this Sunday: the nap.
If you’re with family, consider yourself lucky.
Happy Easter. Happy Passover. Happy Spring.