RECIPE: Rhubarb Muffins

Judging by how quickly these are disappearing from my kitchen, this one is a winner! The rhubarb is from our CSA share.

Time: 20 minutes prep
20 minutes baking

Makes 12 muffins

Ingredients:

1 cup all purpose flour
1 cup whole wheat flour
3/4 cup brown sugar
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 egg
1 tsp vanilla
1/4 cup canola oil
3/4 cup buttermilk
1 1/2 cups finely chopped rhubarb

Topping:
1 tbsp melted butter
1/4 cup white sugar
1 tsp cinnamon

Preparation:

1. In a medium bowl, combine flours, brown sugar, soda, powder and salt. Mix well.

2. In a separate small bowl, combine egg, vanilla, oil, buttermilk and rhubarb.

3. Make a well in the center of the flour mixture. Add rhubarb mixture and gently stir until just moistened.

4. Spoon mixture into greased muffin cups.

5. Combine topping ingredients and sprinkle over muffin tops, pressing topping lightly into muffin batter.

6. Bake at 400 degrees F for 20-25 minutes or until tops spring back when lightly touched.

"Use What You've Got" Tip:
-If you don't have buttermilk on hand, put 1/2 tbsp vinegar in the bottom of your measuring cup, then add regular milk to make 3/4 cup
-I've also used half milk/half plain yogurt or half milk/half sour cream in place of buttermilk with good success (in baked goods)

The "Magic" Bread Solution - Refrigerator Bread Dough

I know, I know, it doesn't seem like I should be discussing bread-baking here in the Speeding Kitchen. There is, however, a way to make from-scratch homemade bread without a lot of time or effort: Refrigerator Bread Dough! This is one of those golden recipes that feels like it changed my culinary life! Now we have homemade bread again on a regular basis. It smells great while it's baking, it tastes great, and with the price of flour going through the roof, it's definitely a frugal alternative to buying ready-made loaves. If you've never tried making your own bread before, rest assured that it's actually pretty simple as long as you attend to a few key details. This dough is incredibly versatile and forgiving. I will be sharing lots of different ways to use it in the future, but let's get started with the basic recipe:

Refrigerator Bread Dough

Time: 15-20 minutes

5 tsp active dry yeast
2 cups warm water
1/2 cup granulated sugar
1 cup mashed potatoes
1/2 cup canola oil
2 eggs
1 1/2 tsp salt
4 cups whole wheat flour
3-3 1/2 cups all-purpose flour

1. In a large bowl, combine the yeast, water, and sugar. Let stand 10 minutes or until yeast is thick and foamy. (Note: This is the most critical step! If you don't get a thick, foamy solution after 10-15 minutes, your yeast is not active - either it's too old or the water temperature was too hot or cold. You'll need to try again!)

2. Add mashed potatoes, oil, eggs and salt. Mix well.

3. Gradually add the whole wheat flour, stirring until well combined.

4. Slowly add all-purpose flour as you begin to knead the dough. Knead for 5-8 minutes, adding flour as needed, until dough is smooth and elastic (it should no longer feel sticky).

5. Place dough in a large bowl and cover tightly with plastic wrap. Place in fridge.

It's all done until you're ready to use it! The dough will complete its first rising in the fridge and will keep for about a week. There is enough dough for 3 loaves of bread.

To make loaves:

Time: Hands on prep:5 minutes shaping
Waiting: 1 hr rise, 25 minutes baking

1. Divide dough into three equal portions. Roll each portion out into a rectangle, approximately 9"x12".

2. Roll up, starting at longer edge of dough. Pinch seam together to seal. Turn seam side down. Tuck edges of loaf under (so that the loaf is the same length as the baking pan).

3. Place loaves in greased loaf pans. Place in a warm location and cover with a clean kitchen towel. Let rise 1 hour or until doubled in size.

4. Bake at 375 degrees F for 25 minutes or until loaf sounds hollow when tapped.

5. Cool on a cooling rack for 5-10 minutes, then remove from pan to finish cooling.

Tips:

-Buy yeast and flour in bulk to keep the cost as low as possible (bulk yeast can be stored in the freezer)

-This is a great way to use up those leftover mashed potatoes you might have in your freezer if you've been keeping up with your Sunday Night Fridge Cleanout!

RECIPE: Banana Chocolate Chip Muffins

It's easy to get stuck in a breakfast rut (cold cereal and bagels, anyone?) but with just a tiny bit of effort, you can enjoy something much more scrumptious. These are guaranteed to fill your kitchen with a delicious aroma - your family will thank you! You can get these ready for the oven in about 10 minutes. I get these baking before I jump in the shower - by the time I'm done, they are just about finished. You can also make the batter up the night before and refrigerate, then bake the next morning.

Time: 10 minutes prep, plus 20 minutes baking
Makes: 1 dozen muffins

1 cup flour
1 cup quick cooking rolled oats (NOT instant!)
½ cup wheat germ
½ cup sugar
2 tsp baking powder
1 tsp baking soda
2 eggs
¼ cup cooking oil
¼ cup milk
1 cup mashed bananas
1 cup chocolate chips

In a medium-sized bowl, mix together the flour, oats, wheat germ, sugar, baking powder and soda. Make a well in the centre. In a separate bowl, mix together eggs, oil, milk and bananas until well combined. Add banana mixture to flour mixture, stirring until just moistened. Fill greased muffin cups 2/3 full. Bake at 400°F for 20-25 minutes or until golden and tops spring back when lightly touched.

Tip: When your bananas get over-ripe, toss them in the freezer as-is. When you're ready to bake with them, partially thaw, then slice the banana open lengthwise to remove it from the peel.