Suzanne Carillo

As a kid did you ever eat raw rhubarb straight from the garden? My Mom would cut the rhubarb, get me a small bowl of sugar and then with the summer sun shining down on me, not a care in the world, I'd ceremoniously dip the end of the rhubarb into the sugar and chomp on the fresh rhubarb making sweet and sour faces until I'd finished every last tangy bite. Mmmmm great childhood memories. Thanks Mom!

Yeah… I love rhubarb so I've made my own rhubarb muffin recipe.

I'm trying to stay away from processed sugar so I've substituted some Krisda and honey in this recipe.

I've also added in some protein (chia seeds) and oatmeal (added fiber).

I changed the buttermilk to sour cream but you could also use yogurt.

I'm never sure if my baking recipes will turn out when I change so many ingredients and add so many new ones but these turned out lovely. They are extra moist and the rhubarb adds just the right amount of tarty summer goodness.

Ingredients

1/2 cup honey
1/4 cup Krisda or other sugar substitute ( I don't like mine sweet…if you have a sweet tooth increase the sugar here to 1/2 cup)
1 egg
1 tbsp vanilla
1 cup low fat sour cream
1/2 cup olive oil

1 cup flour
1 1/4 cup oatmeal
1/4 cup chia seeds
1/2 cup wheat germ
1 tsp baking soda
1 tsp baking powder

2 cup diced fresh rhubarb
1/2 cup coarsely chopped baked walnuts

Method:

Mix first 6 ingredients honey through olive oil together with whisk until smooth.

Sift the flour, baking soda and baking powder together in a large bowl and mix well. Add the oatmeal, chia seeds and wheat germ blending well.

Combine wet and dry ingredients.

Add walnuts and rhubarb stirring until just combined and scoop into oiled muffin tins.

Bake at 375 F for about 25-30 minutes or until a toothpick comes out clean.

Makes 1 dozen delicious summer muffins.