Thursday, June 3, 2010

Tale of Two Muffins: Classic Rhubarb vs. "Stealthy Healthy" Rhubarb Muffins

So I tried to do this fancy schmancy thing where I make one "classic rhubarb" muffin and on that is a little more my style.  Well, the not so healthy muffin failed the taste tests across the board.  Bad.  I'm not going to link the recipe I used (it is a pretty common one out there on the interwebs) because it really was that bad.  But they were dry and the flavor just wasn't there.  I had been planning on bringing them to my son's school for the teacher appreciation breakfast but instead I got up early this morning and made a second batch of the whole wheat version.  By the time I left the room they were half gone!

Now...the healthy muffin was fab.  So good that my mom , who usually does not like whole wheat or wheat anything, loved them.  She even took one home when she could have chosen the other!  I would say that's a win for sure.

So here is the recipe for my "stealthy healthy" rhubarb muffins.  Enjoy!

p.s.  Pics are stuck on my camera for now.  I will have to get them uploaded to my husband's computer or will put them up when my computer is back up and running.  I actually took pretty decent pics too!  Figures. :P

"Stealthy Healthy" Rhubarb Muffins

1 egg
1/4 cup flax meal or ground flax
1/3 cup butter, room temp or melted
1/4 cup water
1 cup brown sugar
1 tsp cinnamon
2 tsp vanilla
1 cup milk (sour milk or buttermilk will also work)
3 cups white whole wheat flour OR 2 1/2 cups whole wheat with 1/2 cup all purpose unbleached
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup milk (sour milk or buttermilk will also work)
1/4 cup nutritional yeast flakes
2 cups chopped rhubarb

Topping Ingredients:
2 tbsp melted butter
3 tbsp brown sugar
1 tbsp flax meal

1.  Preheat oven to 375 and prep muffin pan with liners or butter.
2.  Mix egg, flax, butter, water brown sugar and vanilla until light and creamy.
3. Mix in milk.
4.  In another bowl mix flours, baking powder, baking soda, salt and nutritional yeast flakes.
5.  Add the dry mixture into the wet mixture and mix until just blended.
6.  Stir in rhubarb.
7.  Fill muffin tins pretty full.
8.  Bake for 20-25 minutes depending on oven. (my oven cooks a little cool and I needed 25 minutes)

Prep Time: 10 minutes
Cook Time: 20-25 minutes


Krista said...

Will have to try - we love the recipe we use for healthy bran/raisin muffins. So good, and so good for you - really you can eat healthy and feel like you're indulging!

Hippy said...

I have been informed that the classic muffins were not as bad as I made them out to be and that other than being a little dry the flavor was actually pretty good.

I'll try the recipe again and see if it is worth posting.

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