I usually bake muffins packed with whole grains and flour, seeds, nuts, fresh fruit, and in the smaller version pans, so I can eat more. This time I threw healthy out the window and settled for all-purpose flour and lots of sugar.
So I wanted to bake muffins with substance, but do you think I could find one of those six-muffin tin pans. I was told maybe in specialty stores. It must be due to the cupcake revolution as I have not recalled giant cupcakes on the market – yet.
I must admit that I added fresh rhubarb and cherries, plus pecans to these muffins, but I’m not sure if they counterbalanced all those other wickedly non-nutritious ingredients.
I chopped thin stemmed rhubarb.
These are coarsely chopped sweetheart cherries. They’re firmer and a bit tarter so good for baking.
I’m always on overflow mode with muffins. Remember, they’re not cupcakes so they do bake differently.
Chopped pecans for streusel toppingStreusel Topping 1/2 cup all-purpose flour 1/2 cup firmly packed golden sugar 1/2 cup coarsely chopped pecans 1 tsp cinnamon 1/4 cup softened unsalted butter Mix ingredients together and sprinkle about 1 to 2 tablespoons on uncooked muffins. You’ll have leftovers. Hint: Use as a topping on baked sweet potatoes, pancakes, French toast, or even pan fried hash-browns. Topping can also be frozen.
Fresh from the oven
Now that’s a muffin! I’m sure you and friends will enjoy.
Rhubarb bought at Wally’s Urban Market Garden and cherries bought from the Okanagan fruit truck at Saskatoon Farmers’ Market.