Rhubarb Muffins

Since we have an abundance of rhubarb this time of year, I made up this recipe that was based loosely on a blueberry muffin recipe.

Rhubarb Muffins

Preheat oven to 400 degrees F. Spray 12-cup muffin pan with oil spray.

2 c. all-purpose flour

1/2 c. sugar

1 Tb. baking powder

6 Tb. margarine

2 eggs

1 c. milk

1 tsp. vanilla

1 1/2 - 2 c. rhubarb, chopped into 1/2 inch slices

2 Tb. sugar with 1 tsp. cinnamon mixed and sprinkled on top before baking

Combine dry ingredients.

Melt margarine and mix with eggs, milk, and vanilla.

Add wet ingredients and rhubarb to dry ingredients and mix until just moistened.

Fill muffin cups 2/3 full and sprinkle cinnamon sugar on top.

Bake 18-20 minutes at 400 F. until golden.

A Little Sun, Rain, and Hard Work

Summer gardening and canning season has officially begun. Yesterday Ethan and Peter John along with a bit of assistance from me finally got the fence around the garden. We were surprised that we have not had any rabbits trying to eat our lettuce and radishes yet. Thank goodness! As a precaution, however, the fence went up.

As always, the rhubarb has been abundant. I attempted making rhubarb jelly today. Mills Fleet Farm had jelly strainers for a cheap price (only about $9), and I tried a recipe I found at Taste of Home magazine online. I am amazed at how well it turned out! I will definitely be doing this again. I really enjoy strawberry-rhubarb jam also, but strawberries cost a lot around here and rhubarb is free! So, this way I can save some money and have a delicious jelly for little cost.

I am so happy that summer is here!!! We have finished homeschooling, for the most part. Gretchen and Peter John still have one thing to finish up each, but we are steadily working on that.

Other than that, it is so wonderful to be able to get lots of work done each day, and enjoy the beautiful weather, too. I have started hanging up the laundry now, too. Hooray for summer!