multigrain banana muffins with chocolate chips

The promise of warmer weather has not yet arrived and so my baking continues.  Hot muffins fresh from the oven are what I like to serve my little ones to help them start the day (it helps this mama too).

As you can see above, I baked some of the muffins with paper liners (I like using these) and others without.  These muffins have such a tender crumb that I would advise the use of paper liners.

My recipe is adapted from the Banana Chocolate Chip Muffins by King Arthur Flour

1/2 cup melted butter or cooking oil of your choice
2/3 cup sugar
1 cup mashed very ripe banana, about 2 medium of 1 1/2 large bananas
1 large egg (preferably free ranging)
1 teaspoon vanilla
1/3 cup milk or half and half
1 1/2 teaspoons Bob's Red Mill Baking Powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups King Arthur White Whole Wheat flour
1 cup Ghirardelli mini chocolate chips
1/2 cup rolled oats
Streusel topping, if desired

1.  Combine the dry ingredients in a separate bowl and stir with a whisk.
2.  In a medium bowl, beat together the butter and the sugar for approximately 3 minutes.
3.  Beat in the mashed banana, the egg, vanilla and the milk.
4.  Add the dry ingredients to the wet ingredients and beat to combine.
5.  Stir in the chocolate chips and oatmeal.

At this point, you could scoop the batter into your muffin tins, top with streusel (if desired) and bake in a 350 degree preheated oven.  I like to make the batter up the night before and store it covered, in my refrigerator.  The next morning, I bake and serve these delicious muffins.

Do you have a favorite muffin or breakfast recipe?

{preserving} Rhubarb Chutney

With the arrival of 5 pounds of rhubarb (that's what happens when I comment on the lushness of my dad's rhubarb plant), it was time to start canning.  The last month has found me gathering my canning equipment, marking pages in my cookbooks, and trying to come up with a plan.

Rhubarb Chutney
 Adapted from The Joy of Pickling by Linda Ziedrich

2 cups cider vinegar
1 1/2 cups firmly packed brown sugar
1 3/4 pounds rhubarb, sliced 1/2 inch thick
3 cups chopped onions
2 tablespoons grated fresh ginger
1 teaspoon red pepper flakes
Grated zest of 1 orange
One 4-inch cinnamon stick
1 cup golden raisins
1/2 cup currants
1/2 teaspoon kosher salt

1.  In a non reactive pot over medium heat, heat the vinegar and sugar, whisking until the sugar dissolves.  Add the remaining ingredients.  Simmer about 35 minutes, stirring occasionally.
2.  Remove the cinnamon stick.  Scoop the chutney into seven half-pint mason jars, and close the jars with hot two-piece caps.  Process the jars for 10 minutes in a boiling water bath.  Remove jars and listen for jars to seal.  Any jars that do not seal, store in refrigerator.  There may be a small amount of chutney left in your pot to enjoy immediately.

Makes 3 1/2 pints of a tart, sweet and spicy chutney.

I enjoyed this chutney last night with roast chicken and it will be a great addition to my Thanksgiving table this fall.

What recipes do you enjoy making with rhubarb?

{this moment}

Linking to Soulemama for a Friday ritual:

Rhubarb Chutney

Happy Friday!

4 lovely new hens

Our flock has four new members~

Black Beauty

(Black Giant)

Miss Hallobride (at least that's what I think that my almost 3 year old daughter was yelling from the back seat on the ride home from getting these hens)

(Rhode Island Red)

Speckles

(Barred Rock)

Cloud

(Araucana--the first all white one that I have seen)

These new gals are still adjusting to their new home and "coopmates".  Our youngest rooster, Feather Feet (a very large Brahma), has been keeping them company in the coop as some of our new hens have not ventured out to the chicken yard.  

We added these hens to our flock because we've had a few losses this spring--possibly to an owl or opossum or both.  Our flock will not be free ranging for a while as we are starting to plant in our gardens and they would feast on our efforts.

I hope this Monday finds you well!

{this moment} honoring

Linking to Soulemama for a Friday ritual (a day late):

Honoring our ancestors.

Wishing you and yours a wonderful weekend!

a lovely spring dip in my favorite stoneware and a giveaway link

At this time of year, with warm summer-like days and cold temperature nights, I feel torn between the substantial meals of winter and the fresh tastes of spring.  The BA Foodist delivered the perfect mix of substance and freshness, all the while writing about one of my favorite places to eat when I lived in Atlanta--Houston's restaurant.  My version of Andrew Knowlton's Spring Vegetable and Goat Cheese Dip (Bon Appetit April 2012) includes my almost spring offerings from my garden:  over wintered leeks and garlic chives:
Preheat oven to 450 degrees.
Add 1/4 cup sliced leeks (which have been rinsed well to remove any sand) to 2 Tbsp butter in a medium saucepan.  Cook over medium low until softened, approximately 5 minutes.
Add 2 Tbsp of white whole wheat flour (use AP flour if that's what you have on hand) to saucepan and whisk while the flour cooks for approximately one minute.
Add 1 1/4 cups of whole milk, 1 tsp sea salt, and cracked black pepper to taste to the saucepan and whisk while mixture simmers and thickens slightly.
Add one package of frozen, chopped spinach (which has been thawed, drained and squeezed to get most of the water out), one 14 ounce can or jar of chopped artichokes (drained), 1/2 grated sharp white cheddar, 1 tsp garlic chives and 2 ounces of goat cheese to the saucepan and stir well.
Place mixture in your favorite 4-5 cup baking dish (mine is stoneware) and dot with 2 ounces of goat cheese.
Bake for 15-20 minutes until bubbly and slightly browned on top.
Sprinkle with an additional 1 tsp of garlic chives and let rest for 5 minutes.
Share with a friend.  Serves 4-6.

Rhonda is my source for my favorite stoneware and more benefits of cooking with stoneware can be found here.

I also want to share today a wonderful giveaway from HerbalRootZine.  Make sure that you visit their website for a chance to win the April 2012 issue!

How's does this Monday find you?

{this moment} learning

Linking to Soulemama for a Friday ritual:

Learning that this is not the best way to boil down our maple sap, but we are committed to use what we have on hand.

I hope this Friday finds you well!