Lemon-Rhubarb Muffins and Quick Bread **

I'm always on a quest to create a recipe for great muffins or quick breads. One that has texture and LOTS of good flavor. I think I've avoided banana and zucchini breads due to what I perceive as their blandness. This is another recipe where I typed everything I wanted to use into Google and A.I. gave me dry ingredient amounts and other suggestions. I varied it from what was given, of course, and this turned out so well! Preheat your oven to 335°

In a medium glass bowl, whisk together:

2c all purpose flour

1T pumpkin pie spice

1T baking powder

1t baking soda

1t Orange Salt

In your blender jar, blend the following:

1 lg. organic thin skinned lemon - whole then chopped

1c packed dark brown sugar

2 lg. pasture raised eggs

1/2c single source EVOO

1/2c full fat sour cream (or plain Greek yogurt)

1-2t pure vanilla extract

Before pouring the blender contents into the bowl, stir the following into the dry bowl:

1c rough chopped pecans

1-1/2c finely diced fresh rhubarb

Now stir in the wet ingredients. Fill silicone muffin molds and a greased loaf pan. Sprinkle the tops with spiced sugar. Today I used equal parts of turbinado, organic cane and coconut sugars, with a good amount of pumpkin pie spice, for my spiced sugar.

Bake the muffins for 25-30 minutes and the quick bread for an additional 5 minutes or until everything passes the toothpick test. Mmmm. . .Lin

** I made this recipe again today 7-30-26, and it turned out just perfect. The only change I made was to use a cut up mandarin in place of the lemon and baked the muffins in a metal paper-lined pan. 

Orange-Walnut Quick Bread - Gluten-Free

Preheat your oven to 350° Whisk together these dry ingredients in a large glass bowl:

2c Namaste gluten-free flour blend

1c corn flour

1t salt

1/2t baking soda

2t baking powder

1T pumpkin pie spice

2T ground chia and flax seeds

Stir together the wet ingredients in a medium bowl using a heavy silicone spatula.

2c finely chopped unpeeled Cutie oranges

~ ~ I used my mini food processor and 9 oranges ~ ~

1c chopped walnuts (pecans or macadamias)

3 lg. pasture raised eggs

1c brown sugar

1c olive oil - light, medium or EVOO

1T real Mexican vanilla

When well combined, pour into the dry bowl, stirring and scraping everything together using that silicone spatula, only until everything's incorporated.

Pour into buttered or oiled loaf pans, sprinkle with cinnamon sugar, and bake 50-60 minutes, or until done, using the toothpick test. Cool 10 minutes before turning onto a wire rack. Wrap loosely in foil and chill in the refrigerator overnight before cutting. These can be made ahead and would freeze nicely. . .Lin

Cranberry Orange Banana Walnut Cake-Bread

1c corn flour

1c toasted oat flour

1c all purpose flour

1T pumpkin pie spice

1/2T baking soda

1/2T baking powder

1t salt

1c walnuts - chopped

Preheat the oven to 350° Butter and sugar a 8"x12"x2" glass baking pan with turbinado or coconut sugar.

Whisk all the dry ingredients together in a big glass bowl.

3 lg. eggs

2/3c light olive oil

2/3c plain Greek yogurt

1c turbinado sugar

3 chopped 'CUTIE' oranges

1 lg. banana

1T vinegar

1T Mexican vanilla

1c whole cranberries - chopped

Put the eggs, and everything else in this group, in a large glass container - except the cranberries. Mix this with an immersion blender.

Rough chop the cranberries with a hand food chopper, then stir them in. Combine this with the dry ingredients, mixing well and quickly, by hand. Pour into the pan and bake for 50 minutes. Cool for an hour before serving.

This is great for breakfast, a snack or dessert. . .Lin

Walnut Fruit Muffins

1c rhubarb

1 ripe banana

1-2T real vanilla 

2 'cuties' and peel

¾c chopped walnuts

⅓c organic cane sugar

⅓c golden raisins

⅔c avocado oil

2 lg. eggs

1c fine corn meal or corn flour

½c organic all purpose flour

½c quick steel cut oats

¼c organic oat bran

¼c ground flax seed mix*

2t pumpkin pie spice

½t Himalayan pink salt

1t each: bak.soda / bak.powder

Combine the first ingredients in a medium bowl, mixing well with a wooden spoon.  Set this aside to rehydrate the raisins and orange peel, while measuring and combining the flours and spices, etc., in a big bowl.

Once all the dry ingredients are combined well, pour in the egg-fruit mixture, stir well, but quickly so as not to over blend.  If it's a little dry, add a splash of water, milk or half and half.  Spoon into 24 prepared muffin cups, sprinkle the tops with turbinado sugar.  Bake in a preheated 350⁰ oven for 12-15 minutes, or until they pass the toothpick test.  This makes 24 muffins.
Mmmm, These Smell Fantastic! . . . Lin

*I found a wonderful one that contains flax, sunflower, pumpkin, sesame and goji berries.  All finely ground.

Salsa Corn and Oat Quick Bread

1 c quick rolled oats

1½ c corn flour

1 t baking soda

1 t baking powder

2 T raw sugar

1 T cumin

1 egg

¾ c salsa

8 oz. corn

½ c sour cream

⅓ c vegetable oil

⅛ c capers, chopped olives or jalapenos

Preheat your oven to 350⁰.  Combine the dry ingredients in a large bowl.  Do the same with the next group in a medium bowl.  Mix each very well, separately.  Pour the wet ingredients into the dry bowl, mixing quickly, but just until incorporated, don't over mix.  Pour into a buttered 9x9" glass pan or an 8-9" seasoned cast iron pan.  Sprinkle the top with a some smokey salt flakes, or some turbinado sugar to bring out the sweetness of the corn.  Bake for 45 minutes.  Cool to room temperature before cutting.

This would go great with chili, soup or grilled meat and vegetables.  I'm also considering letting it dry, cutting it into cubes and using it with crusty bread cubes as stuffing for our Thanksgiving turkey.  Gobble, gobble! . .Lin

Orange, Oat, and Almond (Corn) Quick Bread

1 pkg. corn bread mix

1/4c ground flax seed

3/4c quick oats

1/2c slivered almonds

1/2c golden raisins

1/2t baking powder

1t pumpkin pie spice

juice from 1 Cara Cara Orange

zest from 1-2 oranges

2 eggs

1/4c half and half

1/4c cooking oil

In a medium size bowl, combine the first 7 dry ingredients, stirring to blend.  In another bowl, combine the remaining liquid ingredients, whisking together well.  Pour this into the dry ingredient bowl and stir together with a wooden spoon.  Bake at 350° for 30-40 minutes in a buttered 9"x13" glass pan. . .Lin

Harrison Natural Resources Zucchini Relish Bread

3c unsifted flour

1t baking soda

1t salt

½t baking powder

2t Cinnamon

3 whisked eggs

1c brown sugar

½c white sugar

1c canola oil

1t vanilla

1 pint jar of *Harrison Natural

~   Resources Zucchini Relish

Combine the dry ingredients in a big bowl – stir well. Mix together the remaining ingredients in a smaller bowl. Stir until well blended with a wooden spoon. Pour the contents of the smaller bowl into the dry ingredients and, once again, blend together well with the wooden spoon. Pour into 2 greased-floured loaf pans. Bake at 350° 50-60 minutes or until a toothpick comes out clean. Let stand 10 minutes then turn out onto a wire rack to finish cooling. Cut after several hours when completely cooled.

*This is my variation of a fresh fruit or vegetable bread my sister gave me many years ago. For this bread I used a locally produced chutney-type relish made from: zucchini, onion, red bell pepper, green chilies, salt, sugar vinegar and spices. This turned out both savory and sweet. . .Lin