I love seasonal food that’s only really, truly fresh and local for a few weeks of the year. Probably something to do with the memories of picking and eating fresh-from-the-large-farm-garden we had growing up.
It’s rhubarb’s time. And I just made some whole wheat rhubarb streusel muffins, thanks to a Smitten Kitchen recipe. I used plain yogurt instead of sour cream, and added some ground flax seed to the streusel.
My new non-stick muffin tin is something I should have upgraded to years ago…glad I had it today.
I’ve tried streusel muffins before and the topping always falls off. Learned the trick is less batter and pat down the topping to stick onto the muffin as it rises in the oven.
Perfect recipe for a rainy weekend morning with a coffee and the crossword.