I came across this recipe for Blueberry Rhubarb Muffins and had to give them a go. Why? Because my neighbor, Cheryl, shared some homegrown rhubarb with me; fresh blueberries were 99 cents a pint at the market; and I found a recipe that used the two together...seemed like a sign to me! The muffins are full of whole oats and the recipe make 12 VERY generous muffins. I found them incredibly filling and I didn't get hungry for hours after eating them. I enjoyed them for breakfast, at lunch and also as a snack ~ last week as I was painting and working around the house.
 |
| RoseMarie checking out the muffins as they cool... |
The muffins are really low fat, so they are a bit on the dry side for my tastes ~ but perfect if you are looking for a super low fat muffin. They were good as-is, but I preferred eating them with a schmear of low-fat margarine or low fat cream cheese. I also enjoyed them torn into bits and served in a bowl, covered with fat free milk. Eaten this way, they were the perfect breakfast cereal, sorta like a 'baked soft granola'. What a simple way to change-up a muffin into a different 'meal'. So, if you're looking for some new recipes for baking with rhubarb or blueberries, check out the recipe over on the blog ~ Downton Abbey Cooks. :)
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.