Rain, rain, go away...

Okay, we've had enough rain now, it can stop anytime, thanks. Everything has had a good watering.... time for some more sunshine. Prom night is only 3 nights away...we're looking for the return of sunny skies... :)

The good thing about several rainy days in a row is that it gives me some studio time. I snatched a few hours this afternoon again...felt good. I'm not sure my sewing machine recognizes me... it's been too long.... Here are some of the "units" for my current project- anyone want to venture a guess what I'm making??? Stay tuned...

Since I don't have much to show you today, I thought I would share another recipe. This is another of my favourite things to do with that wonderful fresh spring rhubarb: muffins! This is a very moist recipe; at my house they rarely last 24 hours, but if you think they'll last longer at your house, they likely should be stored in the refrigerator. They are yummy served warm, with a glass of cold milk...

Rhubarb Almond Muffins

1 1/4 cups all purpose flour

1 1/2 tsp. baking powder

1 tsp. salt

1/4 cup white sugar

1/4 cup brown sugar

1 large egg

1/2 cup milk

1/4 cup oil

1 tsp. almond extract

1 1/2 cups chopped rhubarb

1/2 cup slivered almonds

Chop stalks of rhubarb finely. (I choose the thin stalks when I'm making these muffins- then the pieces aren't too big) Combine dry ingds. in mixing bowl. In a smaller bowl, beat egg, then add milk, oil and almond extract, stirring well. Pour egg mixture over dry ingds. and stir just till all is moistened. Fold in chopped rhubarb and slivered almonds. Spoon into prepared muffin pan. If desired, sprinkle tops with white sugar. Bake at 375F until tops are lightly browned - about 18-20 minutes. Let cool a few minutes in pan before removing to cooling rack. Yummmmmy!

Piece,

Linda

"Most of the important things in the world have been accomplished by people who have kept on trying when there seemed to be no hope at all". ~ Dale Carnegie