Monday, June 24, 2013

Rhubarb Sour Cream Muffins

My hubby loves rhubarb!  He will eat it plain, just bite right into the stalk (owwwie, too sour for me)!  I always try to make a new rhubarb recipe this time of year when there is lots and lots of it around.  This years recipe was a winner!  I made small muffins (not those jumbo huge ones) and froze them individually and then packed them 2 to a zipper baggie.  They freeze really well and we enjoyed them for several summer weekends!
I found my recipe via Pinterest, find it here:  (scroll down a bit)  Recipe and photo from Sprung At - thank you!
Rhubarb Sour Cream Muffins
  • 2 cups all-purpose flour
  • ¾ cup sugar
  • 2-1/2 tsp. baking powder
  • 1 tsp. cinnamon
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 cup sour cream
  • 8 Tbs. unsalted butter, melted and cooled slightly
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1½ cups finely diced rhubarb
  1. Heat the oven to 400°F. Line a 12-cup muffin tin with baking cups.
  2. In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.
  3. In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth. Lightly stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; do not overmix. Gently stir in the diced rhubarb. The batter will be thick.
  4. Divide the batter among the muffin cups, using the back of a spoon or a small spatula to settle the batter into the cups. The batter should mound a bit higher than the tops of the cups.
  5. Bake the muffins until they’re golden brown, spring back most of the way when gently pressed, and a pick inserted in the center comes out clean, 18 to 22 minutes.

Thursday, June 20, 2013

Find Me At The Market....

Find me at the Freeport Farmers Market every Friday this summer!
Here is a look at some of the great things you can find there (along with my soaps, of course!)
Sweet baked goods...
Colorful bibs (and pot holders and bowl holders and much more)...

Soy wax candles...

Of course, fresh caught Maine lobsters!

Snappy, fresh radishes...

Maine Lupine...

Wool dryer balls....

Wonderful music....

Seaside fabric purses...

Farm fresh eggs...

Gluten free baked goods...

Bright red, sweet cherry tomatoes...

Gorgeous, delicate Peony's

And soo much more! Come and see me on Fridays from 1:00-5:00 downtown Freeport!!

Monday, June 17, 2013

New Pictures!

I had some new pictures taken last week!  Sweet Melissa's Photography & Design Studio did a fantastic job!

You can find her at her new location in Freeport for your own great photo session.

Here she is on Facebook:

And her website:

Thank you Melissa!!!!



Tuesday, June 4, 2013

New Food Blog

Just thought I would share my new favorite blog - From Away, Cooking and Eating in Maine.
Recipes for:
Maine  Fiddleheads
Lobster Mac & Cheese (yes, please!)
Blueberry Velvet Cake (it's blue-ish!)
Chipotle Rhubarb Salsa (that's what I can do with all my rhubarb!)
Sweet Potato Muffins (oooooooh!)
And soo much more!
YUM!  I made this Lobster Mac & Cheese today for company that is visiting from out of State.  I tasted it before it went in the oven and wow, are we in for a treat!  (Picture from the From Away website).