• Hello, friends. My name is Emory. I live on the Canadian prairies with my husband, daughter, and animals. Welcome!
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    "One thing I do know is that I was blind and now I see." John 9:1-41
We're officially one of those families. The type with an extremely loud child that has to sit at the back of the church and go for frequent laps just to burn off energy. Remy's cute bird noises have turned into ear piercing screams. Like SCREAMING for joy at the top of her lungs. It's cute when we're at home, but not so much during a long and serious Catholic service. Then when I try to cover her mouth with my hand she licks me. Honestly, Geoff and I can't complain. We actually have to stifle our laughs. We were truly blessed with such an amazing girl. I prayed for her for such a long time, and my prayers were answered. And then some. 
Also, it is the anniversary weekend of her and her cousin's baptism (@abighousefull). What a special time of year. Always ready to help unload the dishwasher, clean dishes or not. More importantly, it's Friday!
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make these : rhubarb muffins

Rhubarb Muffins - 3A few days before having Remy, I made two batches of rhubarb muffins. I wanted to have a somewhat healthy yet filling snack on hand since I knew that I would have next to no time to prepare any once she was home. These certainly did the trick, and they were so delicious! I just can’t get enough of rhubarb.

Rhubarb Muffins - 8Rhubarb Muffins

Ingredients:

2 1/2 cups flour
1 cup milk
1 1/4 cups brown sugar
1/3 cup white sugar
1/2 cup vegetable oil
1 1/2 cups chopped rhubarb
1 egg
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
1 tbsp melted butter
1 tsp ground cinnamon

Steps:

1. Preheat oven to 350°F. Grease or line muffin tray.

2. In a medium bowl, stir together the flour, baking soda, baking powder and salt. In a separate bowl, beat the brown sugar, oil, egg, vanilla and milk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb.

3. Spoon the batter into the prepared cups, filling almost to the top. In a small bowl, stir together the melted butter, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin.

4. Bake for approximately 25 minutes. Let cool and serve.

Rhubarb Muffins - 7For more rhubarb recipes, you can find my rhubarb cake recipe here, and rhubarb mush here.

<3

Emory

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5 Comments

  1. These look delicious! I love rhubarb! I kept muffins in the freezer when my little ones were born too! Great minds think alike!

    Liked by 1 person

    Reply
  2. sharnleeee

     /  05/10/2016

    Yum!

    Liked by 1 person

    Reply
  3. I love rhubarb so much! These look scrummy :)

    Liked by 1 person

    Reply

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