Garden to Table

Thank you to all the parent helpers and caregivers that came and helped out at garden to table on Tuesday.  I have attached the recipes and photos (sorry for the delay). The muffins were delicious and I look forward to trying them out at home. 

Have a fantastic time at the Fiesta :) thank you for all your support. 

Just Beet It Muffins

Ingredients:

1 ½ cups gluten free flour

2 Tbsp arrowroot flour

1/3 cup of cocoa powder

1 tsp baking powder

½ tsp baking soda

Pinch of salt

½ cup maple syrup

½ cup applesauce

¼ cup coconut oil

1 cup pureed beets (about 2 medium sized beets steamed and blended until smooth)

Method:

Preheat oven to 180 degrees C

In medium bowl blend flours, cocoa powder, baking powder, baking soda and salt.

In small bowl mix maple syrup, apple sauce, coconut oil and beets.

Pour wet ingredients into dry ingredients and mix to completely moisten.

Fill muffin cups to ¾ full

Bake 15-20 minutes for mini muffins 30 minutes for large muffins.  Or until toothpick comes out clean.

Rhubarb Muffins

Ingredients:

1 ¼ cup brown sugar

½ cup oil

1 egg

2tsp vanilla

1 cup milk

2 cups rhubarb

2 ½ cups flour

1 tsp baking powder

Pinch of salt

Topping

2 tsp cinnamon

1 Tbsp melted butter

1/3 cup white sugar.

Method

Preheat oven to 200 Degrees C

In small bowl combine sugar, egg, oil, vanilla and milk. Chop rhubarb into 2cm chunks and add to bowl.

In Separate bowl combine dry ingredients.  Make a well in centre and pour in wet ingredients. Mix to moisten.  Don’t over stir.

Topping: combine cinnamon butter and sugar in small bowl then spoon on top of each muffin.

Bake 15 min. for mini muffins or 20-25 min for large muffins