Olive Oil Rhubarb Muffins

Because we had to be out the door early for a field trip, I wanted to whip up something that we could grab and go, just in case Riley was resistant to getting out of bed. Turns out, he was anything but. He came down the stairs at 5:45am and said, "Mom, let's go." Ummmm. No. So, we had these with some fresh blackberries, fresh mint tea, and still had time to spare.

4 eggs
1/2 C honey
2/3 C olive oil (use a good quality, extra virgin olive oil)
1 t fennel pollen
1 T bee pollen
1-1/2 C white whole wheat flour
1 T baking powder
1/2 t pink Himalaya salt
1-1/2 C fresh rhubarb, sliced
chopped cashews
organic powdered sugar

Preheat your oven to 350 degrees. Line your muffin tin with paper liners or butter the hollows.

Place all the ingredients in a large mixing bowl. Stir until just combined. Don’t overmix, or the cake/muffins will be dry and tough.
Spoon batter into liners, top with chopped cashews, and sprinkle with powdered sugar. Bake for 45 minutes, or until a toothpick stuck into the center comes out clean. Eat warm or at room temperature. As this muffin doesn't keep well, you'll want to eat them the day you make it or the next day.

Comments

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy. Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Culinary Adventures with Camilla

Search This Blog