Even though it has been Spring for a few months now, it hasn’t felt like Spring at all! The rain, the cold, the unflowering flowers, and the flu. Now that all those have cleared I am so so enjoying this weather!

If you have read the “About” section on my website, you will know that whichever season is starting next is my favourite! There is something about watching the seasons change, watching the old one fade away. Watching all the beauty of every God designed season unfold. I just love it! I think that God blessed me with an over appreciation for the seasons, and for nature. I love being outside, I love nature, camping, hiking, sitting on the grass, laying on the grass, the smell of fresh fruit, of fresh cut grass, Fall leaves crunching beneath your feet, waves washing up on the shore…all those miraculous things that we pass by everyday without notice.

I am so blessed to, for some reason, be unable to pass those by. Instead I have albums and albums of photos on my computer labelled “Nature” or “Flowers”.

So yesterday while venturing out in the backyard for the first time in a month (2 weeks were in the Lower Mainland, and one week I had the flu!), I discovered a two lilac bushes (my favourite flowers!) and a rhubarb plant (I so LOVE rhubarb). So I cut the lilac and put it in my kitchen and baked up my Mom’s AMAZING rhubarb muffin recipe for our house guests who are headed up here for the weekend!! I can’t wait to see them!!! :) 

Luca has since become obsessed with these muffins! They are better than candy to him…he had 2 today for breakfast and another one for a snack…I had to hide them. He had a complete meltdown this afternoon when I denied him a 4th muffin!

*Rhubarb Muffin Recipe is at end of post! :)

Rhubarb Muffins

1 1/2 cups brown sugar

1/4 cup oil

1 egg

2 tsp vanilla

1 cup buttermilk (or 1 cup milk with 1tbsp lemon juice added – let sit 5 minutes)

1 1/2 cups finely diced rhubarb (if you have a food chopper this works fantastic!)

2 1/2 cups flour

1 tsp baking powder

1 tsp baking soda

TOPPING

1/3 cup organic cane sugar

1 1/2 tsp cinnamon

1 tbsp melted butter or margarine

Preheat oven to 400F.

In one bowl mix together first 5 ingredients. Once well mixed, add chopped rhubarb.

In another bowl, mix together flour, baking powder and soda. Create valley in center. Pour in wet ingredients, and stir until just mixed. Do not overmix! Will result in flat muffins!

In a small bowl mix together topping ingredients.

Fill muffin pan with muffin mix, top with 1-2 tsp of topping and bake 15-20 minutes, or until tops are golden brown.

** I used whole wheat flour in these muffins and you can’t even tell! :)

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