M is for Muffins

For all those concerned, the lost hamster has been found.  Meatloaf, the class pet, escaped his cage and after about 36 hours of delicious freedom, we found him behind the refrigerator.  Actually, I should say that  our friend's dog found him.  We were dog-sitting for our friend Cynthia, so we had Charlie the German Short-haired Pointer as a house guest.  Charlie, fully entranced, had his head wedged between the fridge and the wall, so I had another look back there.  Hamster!  Meatloaf had been sleeping in a pool of oil and other refrigerator ooze in the metal tray at the back of the fridge.  We lured him out with sunflower seeds and then gave him a bath in a mixing bowl with some Dawn.  With a toothbrush in one hand and a squirming, oily critter in the other, I felt like I was in a commercial for dish soap.  "Do more than dishes!"  So now you can sleep better at night knowing that the hamster is safe and Charlie is a true hero.    

After all the hamster drama, I was able to spend a little time baking for the Fourth of July.  We typically spend Independence Day at Smith Mountain Lake with Peter's family and enjoy lots of sun, good company, and multiple fireworks displays.  This year I contributed red, white, and blue muffins made with strawberries, blueberries, and a handful of white chocolate chips.  I don't typically go for the cutesy tootsy color-coordinated holiday stuff even though I am a teacher.  I saw similar muffins being sold at the new Great Harvest bakery here in Charlottesville, and I decided to make my own version.  In addition to the muffins, I also brought a few dozen cookies which didn't last long with nine guests at the lake house for the holiday weekend.  

I hope you had a nice Fourth of July weekend!  

Red, White, and Blue Muffins

adapted from The Willams-Sonoma Baking Book

6 Tbsp. butter, room temp
3/4 c. white sugar
2 eggs
2 1/4 c. all-purpose flour
4 tsp. baking powder
1/2 tsp. salt
1 c. milk
1 1/2 tsp. vanilla extract
1 c. fresh strawberries, diced

3/4 c. fresh blueberries

handful of white chocolate chips

handful of oatmeal

Preheat oven to 375.  Spray 12 muffin cups with non-stick cooking spray.

Using the mixer on medium speed, cream the butter and sugar and then add the eggs one at a time.  In another bowl, combine flour, baking powder, and salt.  Add the dry goods to the butter mixture gradually and mix the milk and vanilla.  Stir until just moistened because the batter should be a little lumpy.  After rinsing the blueberries, sprinkle a spoonful of flour on them and toss the berries around.  This should prevent the blueberries from "bleeding" into the muffins.  Fold in the strawberries, blueberries, and white chocolate chips carefully using a spatula.

Spoon the batter into the muffin cups until level with the rim.  Sprinkle the oatmeal on top of the batter so that it shows.  Bake the muffins until golden, about 20-25 minutes.    

  

R is for Rhubarb

When Rhubarb arrived in the farm box, I wasn't quite sure what to do with it.  I know that rhubarb is quintessentially spring and that my grandma used to grow rhubarb at the edge of her garden.  I also know that rhubarb is frequently paired with strawberries, but I wasn't sure how to prepare any rhubarb dishes or baked goods.  Now I do.  And now I love rhubarb!  

After reading an informative ode to rhubarb at Simple Bites, I decided to make a honey rhubarb compote and use it a few different ways.  I created a rhubarb vinaigrette dressing and served it with a salad and chicken sausage.  I baked some soft meringues and topped them with the compote and strawberry slices pavlova style.  I also swirled a spoonful of rhubarb compote into the top of some strawberry ginger muffins and topped them with oatmeal for my students to enjoy on one of our testing days.  A few kids loved them, but perhaps I was asking a bit too much with the combination of candied ginger and rhubarb.  Most third graders are more accustomed to chicken nuggets, pizza, and pop tarts.  My muffins were a bit too...um...mature?  Real?  

Honey Rhubarb Compote

adapted from Simple Bites

5-6 cups fresh rhubarb

1/2 c. orange juice

1/4 c. honey

Rinse and cut rhubarb into one-inch pieces.  In a saucepan, bring orange juice to a boil and then add rhubarb and honey.  Lower the heat to medium and cook slowly for about 10 minutes.  Remove from the heat and cool completely.  The compote will thicken over time.  Store it in a jar in the refrigerator until you're ready to use it.  

Rhubarb Vinaigrette 

by Rachel

2 Tbsp. rhubarb compote

4 Tbsp. olive oil

1 Tbsp. balsamic vinegar

pinch of sugar

Combine all the ingredients in a small bowl and then use an immersion blender to smooth out the dressing.  Try serving this with mixed greens, sugar snap peas, strawberries, goat cheese, and chicken sausage.  Delicious!  

Strawberry Rhubarb Ginger Muffins

by Rachel

1 c. whole wheat flour

1 c. all-purpose flour

1/2 c. sugar

6 tsp. baking powder

1 tsp. salt

1 tsp. cinnamon

2 c. oats

2 eggs, lightly beaten

2 c. milk

4 Tbsp. vegetable oil

1/2 c. chopped fresh strawberries

3/4 c. tart apple, cubed 

2 Tbsp. candied ginger bits

1/2 c. rhubarb compote 

Topping

1/2 c. oats

1 Tbsp. butter

Preheat oven to 425 F.  Line two muffin tins with 24 liners and spray lightly with nonstick spray.  In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.  Stir in the oats.  In a mixer on the lowest speed, lightly beat the eggs, milk, and oil until just combined.  Slowly add the dry ingredients until moist.  Stir in strawberries, apple pieces, and ginger.  Pour the muffin batter into muffin cups.  With a teaspoon, put a dollop of rhubarb compote on top of each muffin.  Using a knife, stir the compote into the batter just enough to create a swirl, but not enough to turn your muffins pink.  In a small microwavable bowl, melt 1 Tbsp. butter.  Stir in 1/2 c. oats and then top each of the muffins with some of the oatmeal crumble.  Bake for about 15 minutes.  

  

    

B is for Blueberry Muffins

My mom makes really delicious blueberry muffins and I distinctly remember her serving them with dinner in lieu of a roll or biscuit.  Most people think of muffins as a to-go breakfast or as a treat with coffee, but it doesn't have to be!  Try serving hot blueberry muffins along with a salad topped with grilled chicken, blueberries, pecans, and a lemon vinaigrette dressing.  Sounds delicious, right?  It'd be even better on your porch or patio with a glass of Viognier!

I like Williams-Sonoma's blueberry muffin recipe, but I don't put the buttery brown sugar crumble topping on as they suggest because they're decadent enough as is.  Before baking, I like to just sprinkle a few oats on top for texture.  Below is the recipe sans streusel topping.  Try these out!

Blueberry Muffins

from The Willams-Sonoma Baking Book

7 Tbsp. butter, room temp
3/4 c. white sugar
2 eggs
2 1/4 c. all-purpose flour
4 tsp. baking powder
1/2 tsp. salt
1 c. milk
1 1/2 tsp. vanilla extract
1 1/2 c. fresh blueberries or frozen blueberries (unthawed)

Preheat oven to 375.  Spray 12 muffin cups with non-stick cooking spray.

Using the mixer on medium speed, cream the butter and sugar and then add the eggs one at a time.  In another bowl, combine flour, baking powder, and salt.  Add the dry goods to the butter mixture gradually and mix the milk and vanilla.  Stir until just moistened because the batter should be a little lumpy.  Fold in the blueberries carefully using a spatula.

Spoon the batter into the muffin cups until level with the rim.  Bake the muffins until golden, about 20-25 minutes.