Archive for June, 2013

June 26, 2013

Healthy Rhubarb Muffins

The heat and rain of MN has been just the ingredient my garden needed to jump-start our cold dreary spring! Which means our first harvest of rhubarb is upon us. We have 2 large plants in our little urban garden and I always have such a hard time deciding what to make. Yes, I could make my mom’s delicious AMAZING rhubarb pie, but I am looking for something a little different. So I went on a quest for a tasty, HEALTHY, time conscious rhubarb recipe. Below is what I found with the help of Fine Cooking. I modified the recipe slightly by using half applesauce and butter for a healthier alternative and adding my favorite ingredient of course…baking spice!

This muffin recipe is easy, yummy, and my now go to Rhubarb recipe. In fact, I may just make them again tonight!




Muffin Ingredients:

  • 2 cups Flour
  • 3/4 cup Sugar
  • 2-1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 tsp Cinnamon
  • 1/2 tsp Baking Spice (found at Penzey’s Spice Shop)
  • 1/2 tsp Salt
  • 1 cup Sour Cream
  • 4 TBS unsalted butter, melted and cooled slightly
  • 1/4 cup Applesauce (1 snack size container)
  • 2 Large Eggs
  • 1 tsp Vanilla
  • 1-1/2 cups to 2 cups Rhubarb (1/4-inch-diced)

Topping Ingredients:

  • 3 TBS Sugar
  • 1/2 tsp Cinnamon

Topping Directions:

  1. Combine in small bowl: sugar and cinnamon.
  2. Stir to combine and set aside

Muffin Directions:

  1. Combine in large bowl: Flour, Sugar, Baking Powder, Baking Soda, Cinnamon, Baking Spice, and Salt
  2. Combine in small bowl: Sour Cream, Melted Butter, Applesauce, Eggs, and Vanilla
  3. Slowly add the wet ingredients to the dry ingredients until just combined (do not overmix)
  4. Add Rhubarb and stir to combine
  5. Divide batter into a 12 muffin tin
  6. Sprinkle Topping Mixture evenly on top of the 12 muffins
  7. Bake for 18-20 minutes until lightly golden and toothpick comes out clean

OVEN: 400 degrees


June 22, 2013

Breakfast Sandwich Freezer Meals

In my hopes to make our lives easier and less stressful; I am trying many new freezer meals and make ahead meals to enjoy what truly matters all while eating wholesome and homemade food.  I will post my favorites that I have made over the summer so make sure to check back! This recipe was adapted from  The Yummy Life‘s breakfast sandwiches. I have made them  a few times and just LOVE them. They are SO easy to make and pop out of the freezer in individual servings to keep you fueled through your day!

In order to make the eggs the same size of the English muffins, I used a whoopie pie tin as it is slightly wider than a muffin tin.









  • 12 Large Eggs
  • 12 Whole Wheat English Muffins
  • 1.5-2 lbs Bulk Breakfast Sausage
  • 12 Slices Cheese (Sharp Cheddar, Pepperjack…whatever you fancy)
  • Black Pepper to Taste
  • Parchment Paper
  • 2 Gallon Size Freezer Bags

  1. Crack 12 Eggs into a whoopie pie tin. Use a fork to break the yolks and sprinkle with Black Pepper
  2. Bake Eggs at 350 for 15-18 minutes until the yolks are cooked through
  3. Make 12 thin patties with the Breakfast Sausage and cook until done
  4. Toast 12 English Muffins
  5. Assemble sandwiches in the following order: English Muffin bottom, Sausage Patty, Egg, Cheese Slice, English Muffin Top
  6. Wrap sandwiches in Parchment Paper
  7. Add 6 sandwiches per Freezer Bag
  8. When ready to eat: thaw overnight in fridge and heat in microwave for 45 to 60 seconds


OVEN: 350

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