I've had one of those days. You know, the kind where you're ready to crash as soon as the kiddo is in bed. O has her worst cold ever and is horribly crabby (major tears every time I try to put her down) and to top it all off she's been puking like crazy. On me. All over her crib. On the new couch. Couple that with a runny nose and hacking cough and it's all pretty nasty. Poor thing, I wish that I could help her! And then to top it all off my new turquoise scarf somehow ended up in the light laundry load and dyed ALL of my white t-shirts/tank tops/favorite sweater/Olivia's onesies a nasty shade of pale blue. Ugh.
On the up side, I made these totally awesome rhubarb muffins, and after eating one (okay, a few) of them things seem much better! Why rhubarb? Well, I got talked into buying rhubarb at our local farm stand earlier this week, and when I got home I realized that I had no idea what to do with it. So rhubarb muffins it was!

Rhubarb Muffins: (from Simply in Season)
1 1/2 cups flour
1 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup yogurt
3/4 cup brown sugar
1/2 cup oil
1 egg, beaten
2 tsp vanilla
1 1/2 cups rhubarb, diced
1/4 cup sugar
1 Tbs butter (melted)
1 tsp ground cinnamon
1 tsp flour
1. Combine flour through salt thoroughly.
2. In a separate bowl, combine yogurt through vanilla. Stir in dry ingredients just until moistened.
3. Stir in rhubarb. Fill greased muffin tins two-thirds full.
4. Combine sugar, butter, cinnamon, and flour together and sprinkle on top of muffins.
5. Bake at 375F in a preheated oven for 20 minutes or until toothpick inserted in center comes out clean. Cool on wire racks.
Yum.
Because a blog post isn't really a blog post without Olivia in it, here's a shot of her showing off her brand new sandbox. Lucky girl got a new play set and a sandbox for her first birthday!

On the up side, I made these totally awesome rhubarb muffins, and after eating one (okay, a few) of them things seem much better! Why rhubarb? Well, I got talked into buying rhubarb at our local farm stand earlier this week, and when I got home I realized that I had no idea what to do with it. So rhubarb muffins it was!

Rhubarb Muffins: (from Simply in Season)
1 1/2 cups flour
1 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup yogurt
3/4 cup brown sugar
1/2 cup oil
1 egg, beaten
2 tsp vanilla
1 1/2 cups rhubarb, diced
1/4 cup sugar
1 Tbs butter (melted)
1 tsp ground cinnamon
1 tsp flour
1. Combine flour through salt thoroughly.
2. In a separate bowl, combine yogurt through vanilla. Stir in dry ingredients just until moistened.
3. Stir in rhubarb. Fill greased muffin tins two-thirds full.
4. Combine sugar, butter, cinnamon, and flour together and sprinkle on top of muffins.
5. Bake at 375F in a preheated oven for 20 minutes or until toothpick inserted in center comes out clean. Cool on wire racks.
Yum.
Because a blog post isn't really a blog post without Olivia in it, here's a shot of her showing off her brand new sandbox. Lucky girl got a new play set and a sandbox for her first birthday!















