Thursday, May 22, 2008

Rhubarb Muffins

When fruit is in season, we eat it every day and sometimes several times a day. Rhubarb is in season now and we are eating it cooked as a compote and in muffins. Last week, I tried a rhubarb muffin recipe that I found on the internet. It was okay but it was too sweet and had the texture of cake. I actually like the tartness of rhubarb and Caroline seems to like it too. So I created a new recipe for rhubarb muffins that is heartier than the cake version that I tried last week. It is posted at Caroline's Lunchbox Recipes.

Caroline's Lunchbox, May 23: Breakfast - rhubarb muffins, pearsauce; Lunch - egg salad (Flying Goat Farm eggs), asparagus (Threadgould Gardens) 100% whole grain bread, blueberries (frozen, Walton Orchards), Easter Egg radishes (Owosso Organics); Snacks - carrots (Owosso Organics), whole wheat graham crackers

Childcare Center Menu, May 23: Breakfast - applesauce, corn muffins; Lunch - chicken salad with red and yellow peppers, mango; Snacks - chocolate chip cookies, carrot sticks

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