Category Archives: Recipe

Muffin Monday: Rhubarb Delight Muffins

Rhubarb Delight Muffins



  • 1/2 C. Brown Sugar


  • 3/4 C. Demerara Sugar  (You could just use 1 1/4 Brown Sugar if you don’t have the Demerara Sugar)


  • 1/2 C. Vegetable oil


  • 1 Egg


  • 2 1/2 C. Flour


  • 2 tsp. Baking Soda
  • 1/2 tsp. Salt


  • 1 C. Milk


  • 2 tsp. Vanilla


  • 1 1/2 C. Rhubarb (finely diced)


Topping Mixture:

  • 1/4 c White Chocolate Chips
  • 1/2 Almonds
  • 1/2 C. Sugar
  • 2 T. Butter



1. Pre-heat oven to 350 degrees. Put muffin pants into the muffin tin and spray lightly.

2. Mix the first four ingredients together (the Sugars, Oil and Egg)


3. Add Flour,Baking Soda and Salt  all at once.


4. Combine Milk and Vanilla in a measuring cup.

5. Add Milk to the batter and stir until completely mixed.

6. Fold in the diced Rhubarb.


7. Divide the batter evenly amongst the muffin cups. (This recipe made 12 large muffins.) Set aside and make the Topping.

8. In the measuring cup you used for the milk and vanilla melt the butter.

9. Grind the Almonds in a blender or nut mill.

10. Combine the Nuts, Sugar and ground Almonds together in the measuring cup. Add the White Chocolate Chips.


11. Spoon the topping onto the muffins, dividing evenly.


This is what one of the muffins looks like pre-baked

12. Bake for 25-30 minutes. Using the toothpick test to determine if they are done.


13. Remove from oven and let cool for 5 minutes before transferring muffins to a cool surface. Let cool for an additional 5 to 10 minutes before you enjoy.


Sorry these muffins aren’t very healthy. I’m going to try to make them again with out so much sugar. But every spring the god’s give us rhubarb and you’ve got to do something with it, right?  Your house will smell amazing while these little darlings are baking. And the will power you show by not munching on them the second they come out of the oven will off set the will power you don’t show by  indulging in their sweet wonderfulness (maybe twice.)

These are simply fantastic muffins and would make a great dessert.

They are awesome on their own, but if you want the ultimate treat you could add one to a bowl of black cherry ice cream and just go straight to heaven.


Serving suggestion.





Muffin Monday Banana Granola Chocolate Chip

Bananna Granola Chocolate Chip

Muffin inside


  • 2 Bananas


  • 1 cup of Granola


  • 1/2 cup of Milk


  • 1 Egg
  • 1/4 cup Peanut Oil

egg and oil

  • 3 tablespoons Demerara Sugar (or raw or brown sugar)

3 tbls Demarcaced sugar

  • 1 cup White Whole Wheat Flour
  • 1/4 cup Buckwheat Flour
  • 2 teaspoons Baking Powder

flour baking powder

  • 1/2 cup Chocolate Chips

Choc Chips

Part 1: Pre-heat the oven  to 425 f. Put muffin pants into the muffin tin and spray lightly.

preheat to 425

Part 2: Mash Bananas in a large bowl. Mix in Granola and Milk and let sit for 5 minutes.

Mash banannas

Part 3: Mix Oil and Egg in a measuring cup. Add the Sugar.

Part 4: Add the Whole Wheat and Buck Wheat Flour and the Baking Powder.

Mix well

Part 5: Fold in Chocolate Chips.

all 12 muffins done

Part 6: Bake for 25 minutes until golden brown. Let cool for 5 minutes before enjoying. (Makes 12).

Single muffin

Related Posts:

Muffin Monday! Vegan Chocolate Zucchini Almond Muffins


Welcome to the second edition of MUFFIN MONDAY on ritaLOVEStoWRITE! I got a lot of good feed back on last week’s blog so it looks like this muffin thing might be a go. See my disclaimer on last week’s Muffin Monday blog.


Here’s my vegan (I think) recipe for Chocolate Zucchini Almond Muffins.  Let me know what you think…




Chocolate Zucchini Almond Muffins






  • 2 Cups of Flour




  • 1/2 cup of Truvia (or 1 cup of sugar)




  • 2 Teaspoons of Baking SODA




  • 4 Tablespoons of Vegetable Oil




  • 8 Tablespoons of Cocoa




  • 1 Teaspoon of Vanilla




  • 1 Teaspoon of Almond Extract


[Image courtesy:]

[Image courtesy:]



  • 4 Teaspoons of Vinegar




  • 2 Cups of Water





  • 1  Zucchini, grated




  • 1/2 cup of Sliced Almonds






Heat the oven to 350 degrees F.


Step One: Put the flour, Truvia/sugar, baking soda, vegetable oil, cocoa, vanilla and almond extract and mix. The interaction between the vinegar and the baking soda is what makes these muffins rise — it’s muffin magic!




Step Two: Add the water and the zucchini, and mix. The batter will be on the liquid-y side.




Step Three: Prepare the muffin cups (this recipe will make 18 muffins.) Put “muffin pants” into the tin and spray lightly with cooking spray.




Divide the batter evenly into the muffin cups. They should be almost full.


Step Four: Sprinkle the sliced almonds on top the muffins.




Place into hot oven and bake for 25 -30 minutes until a tooth pick stuck into the center of the muffin comes out clean. These are VERY moist muffins. It couldn’t hurt to bake them an extra 5 minutes.


Let cool and enjoy.




My expert college muffin testers agree, these muffins are well worth the effort. They give them two thumbs up. Ms. Lehmann says : “They are delicious and the most fluffy things I have ever eaten.” While Ms. Schmidt simply replied “Yummmmmmmmmy!” ..and was curious when I might be sending more. Ahhh girls– there’s always next week. 🙂




Question to my Vegan friends… did I do it? Do these qualify as Vegan Friendly? No diary or animal  by-product. I think I’m safe, but I need a bona fide Vegan to give me the blessing.


If you’ve got a recipe you’d like to share (with me and with the followers of this blog) please send me an email at


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