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So our gardens(s) are planted - tomatoes, corn, potatoes, beans, peppers, beets, carrots, peas, lettuce, greens, chard, watermelon and whatever we can find space for. One of the things I enjoy is that Jeff and I have a common practice, we plant wherever there is sun and where it can fit. We mix herbs and plants in our flower garden - front yard/back yard - no matter.
This jewelry selection reminds me of gardening - pretty flowers and birds. My husband may not always bring me cut flowers, but he plants beautiful flowers and plants what he knows I will enjoy. Many time he will plant yellow as he knows it is my favorite color. He knows how much I enjoy watching birds, so he always brings peanuts home for the bluejays and seed for everyone else.
Jeff loves Rhubarb, so in honor of our very first harvest today, I have published the recipe I baked today for Strawberry Rhubarb muffins.
Serves: Makes 12 muffins.
Ingredients
Rhubarb Muffin:
- ½ cup Greek yogurt (or you could use sour cream)
- ¼ vegetable oil
- 1 egg
- 1⅓ cups flour
- ⅔ cup brown sugar
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup diced rhubarb & strawberries combined
Pecan Streusel Topping:
- ¼ cup chopped pecans
- ¼ cup brown sugar
- ½ tsp cinnamon
- 2 tsp melted butter or margarine
Instructions
- Preheat your oven to 350 degrees.
- First make your streusel: Just combine the pecans, sugar, cinnamon and melted butter, then set aside.
- Now to make the muffins: In a mixer combine the yogurt, oil and egg. Mix well then set aside.
- In a separate bowl whisk together the flour, brown sugar, baking soda and salt.
- Then add the rhubarb & strawberries and the yogurt mixture, and stir until just combined.
- Line a muffin tin with 12 muffin liners, and fill each cup about ⅔ full.
- Add a spoonful of the streusel mixture to the tops of each muffin (distribute it evenly between the 12 muffins).
- Bake for about 25 minutes.
- Enjoy!
source: http://www.aprettylifeinthesuburbs.com/2013/05/strawberry-rhubarb-muffins.html
