Sunday, 25 April 2010

Muffins. aka Using up stuff in the fridge.

I had 1 lonely banana going black in my fruit bowl, 1 lonely stalk of rhubarb going soft in my veggie crisper, a little bit of sour cream left from the last time we had nachos, and some ground pecans in the freezer that had no friends. Solution – a leftovers party! More commonly known as “Carla invents a muffin recipe!”

These are yummy, nice banana nutty taste overall, with bits of tartness from the rhubarb and smoothness from the sour cream. Kid approved even, two of them gobbled up 3 for a snack, so they must be good!

Rhubarb, Banana, Sour Cream, Pecan Muffins
Makes 12

1 Cup Almond Milk
1 teaspoon Apple Cider Vinegar

2 Cups Spelt Flour
½ Cup ground Pecans
2 teaspoons Baking Powder
½ teaspoon Baking Soda
½ teaspoon Salt
¼ teaspoon Ginger
¼ teaspoon Cinnamon

1 stalk Rhubarb, finely chopped, about ½ Cup

1 very ripe Banana, very well mashed
¾ Cup Brown Sugar
2 Tablespoons Canola Oil
1 teaspoon Vanilla Extract
¼ teaspoon Almond Extract

¼ Cup Sour Cream

Preheat oven to 375°F, and spray a muffin tin with non-stick spray.
In a large bowl combine the almond milk and vinegar, stand for 5 minutes to curdle.
While milk is standing, sift the flour through cinnamon into another large bowl. Add the finely chopped rhubarb and toss to coat. Stand until required.
Add the banana, sugar, oil, and extracts to the milk and whisk until combined. Stand until required.
Take ½ teaspoon size pieces of the sour cream and drop into the flour mix. Once all dropped in toss very gently to coat.
Add the wet mixture to the dry, and very gently fold in until just combined. You’re trying not to break up the sour cream too much.
Spoon into prepared tins, then bake for 18 to 22 minutes, until tests done.
Cool in tins for 5 minutes prior to cooling on rack.

[soy free]
[wheat free]

1 comment:

Courtney said...

I love rhubarb--I bet it is great in these muffins!