This morning was Judah's second to last day of preschool for the year. How is it that his first year of preschool is already almost to a close? This whole growing up thing happens to fast, don't 'cha think? Summer is going to be awesome and it'll be great to have him home with us, but I've got to admit that it's been so nice to have these quiet mornings with just Paisley (and well.... Eliza too, but she just sleeps and eats at this point).
Today Paisley and I went out in the yard and picked some rhubarb. This plant was from my friend Angie's rhubarb plant. Maybe it's weird, but plants from friends always seem kind of special to me. I love walking around my yard and seeing little reminders of my friends. It's hard to explain.....
I love her free spirit and her go-get-'em personality, it just stretches me as a Mom. Long story short....she's perfect and cooking with her is so worth it, even if the mess that happens during the process makes my head spin.
The flour on her nose and that look of determination. I love it.
Rhubarb Muffins1/2 cup vanilla yogurt
4 tablespoons butter, melted
1 1/3 cups all-purpose flour
3/4 cup brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cup diced rhubarb
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
In a medium bowl, stir together the yogurt, melted butter, and egg. In a large bowl, stir together the flour, 3/4 cup of brown sugar, baking soda and salt. Pour the wet ingredients into the dry, and mix until just blended. Fold in rhubarb. Spoon into the prepared muffin tin, filling cups at least 2/3 full.
In a small bowl, stir together 1/4 cup of brown sugar, cinnamon, nutmeg, and 2 teaspoons of melted butter. Spoon over the tops of the muffins, and press down lightly.
Bake for 25 minutes in the preheated oven, or until the tops spring back when lightly pressed. Cool in the pan for about 15 minutes before removing.
Recipe is adapted from All Recipes.