What you’ll see …when a plant is chlorotic the leaves will be a pale green to a yellow or white (in severe cases). To distinguish which type of chlorosis the plant is suffering from simply check the leaves. Iron chlorosis starts on the younger (outer) leaves, and then works its way to the older (inner) leaves. The opposite is true for manganese or zinc chlorosis where it starts on the older (inner) leaves then works its way towards the younger (outer) leaves.
The reason for the problem…there are several reasons for a plant to become chlorotic. One reason could be due to a lack of zinc; another could be a lack of manganese; however the most common is due to a lack of iron. Iron is the most important element for trees because it manages metabolism and respiration and is necessary for the formation of chlorophyll. This is responsible for a plant’s green color and its source of food and energy. Conditions, due to high soil ph, make it possible for other elements to interfere with the absorption of iron (iron can only be absorbed when soil ph, is between 5.0-6.5). Other elements if abundant that can tie up iron are calcium, copper, phosphorus, or the lack of potassium will reduce the availability of iron to the plant.
You should…keep the tree healthy and growing by: Properly watering your trees, avoid overwatering.
www.StumpBustersLLC.com
Performing a deep root fertilization using slow-release tree fertilizers combined with a bio-stimulant and Mycorrhizae. Bio-stimulants contain vitamins and hormones that will help aid in the plants recovery. Mycorrhizae contain a naturally occurring fungus that attaches itself to the root system and helps the roots to take in more water and nutrients. Another option is to inject micronutrients into the tree trunk. Of course, pruning plays a vital roll in this as well.
New York City has never looked so unlike itself. Deserted streets and vacant stores. Essential workers taking to lonely subways. Mandatory face coverings.
But beyond the changes we can see outright are other lifestyle shifts that reflect the struggles and needs that have emerged within the last month.
Unemployment, of course, is up, and the number is staggering. With the state’s shutdown extended until at least May 15, it is a desperate time for many.
But some of the data shows glimmers of hope. While hundreds of food banks were forced to close, the city’s volunteer pool vastly expanded. Air pollution is down. Applications to foster abandoned animals skyrocketed.
Our altered city, by the numbers, is just as complex as the one we remember.
2,637%
Increase in unemployment claims
During the week of March 22, nearly 144,000 unemployment claims were made in New York City. That constituted a 2,637 percent increase from last year, when the same time frame yielded about 5,300 claims.
And there’s still many who have yet to file as the state’s system was overwhelmed.
7%
Decrease in trash collection in Manhattan
March data from the city’s Department of Sanitation shows the amount of refuse collected from Manhattan residences shrank by nearly 7 percent compared to the borough average for that month over the last five years.
The decrease is most likely a reflection of New Yorkers who had the means to relocate.
Greenwich Village, the Upper West Side and the Upper East Side, neighborhoods with some of the highest median incomes in the city, led the way with 11, 10 and 8 percent declines.
The rest of the city saw little change, although Staten Island logged the biggest increase, producing over 7 percent more refuse than usual.
3,000
Number of applications to Foster Dogs
Interest in fostering pets has surged in the city, as many New Yorkers find themselves looking for companionship and having more time at home to care for a pet.
Foster Dogs, a nonprofit that works with about 30 shelters and rescue organizations in the New York City area, fielded more than 3,000 applications for fostering in March. Traffic to its website increased 250 percent.
In comparison, Foster Dogs received an average of 140 applications a month in 2019.
“It was more interest than we’ve ever seen before,” said Sarah Brasky, who founded the organization.
In March, Muddy Paws Rescue, a New York nonprofit, received seven times the number of applications for dog fostering than it had just two months earlier.
18%
Decrease in morning electricity usage
The dip began as workplaces and schools started closing, then accelerated through the rest of March.
The change was most pronounced on weekday mornings, when usage would normally spike as people started their days and businesses opened. With nonessential workers ordered to stay home, it appeared that many were awakening later than usual.
42%
Increase in complaints about loud televisions
New Yorkers’ patience with noisy neighbors has run thin, particularly when it comes to blaring televisions, which prompted a 42 percent increase in 311 complaints in March compared to last year, according to NYC Open Data.
Complaints of loud talking and music increased by 12 and 30 percent across the city.
Similarly, residential noise complaints, a broad category that’s also one of the most common, rose significantly in every borough, peaking with a 33 percent increase in Staten Island. New Yorkers are especially irritated with helicopter noise; grievances about helicopters have tripled across the city.
90%
Decrease in subway ridership
The Metropolitan Transportation Authority has struggled the last three years to improve a crumbling system, even as ridership numbers had been higher than ever. Last year, during one week in mid-April, 34 million swipes were recorded at M.T.A. stations.
The M.T.A., which oversees the subways, buses and two commuter rails, has suffered crew shortages as thousands fall sick. So far, the agency has reduced bus service and temporarily eliminated some subway lines. Already deep in debt and heavily reliant on revenue from fares, New York City’s transit faces a tough future.
From March 12 through March 31, murders decreased by 25 percent when compared with the same period last year, according to the Police Department. Complaints of rape and grand larceny both went down as well.
Reports of domestic violence fell nearly 15 percent. That drop, however, could mean victims have been less able to report abuse.
The virus has put a strain on the department: It must enforce the new restrictive rules while dealing with a diminished force. One out of every six New York City police officers is out sick or in quarantine.
60%
Decrease in traffic at the busiest bridges and tunnels
On the first Monday in March, more than 850,000 vehicles traveled across the M.T.A.’s nine city crossings, including the Queens-Midtown Tunnel and the Verrazzano-Narrows Bridge. Three weeks later, that number had plummeted to about 351,000.
Still, the roads have appeared safer. Traffic accidents overall dropped nearly 60 percent, with just over 1,000 motor vehicle collisions reported during the last week in March, according to an analysis of police data by a nonprofit watchdog group.
288%
More people signed up to volunteer
Many New Yorkers volunteer each year, but March alone had an increase of almost three times the number of volunteer applications, with 6,500 compared with around 2,400 last year, based on data from New York Cares, an expansive volunteer network, which partnered with the city to coordinate coronavirus relief efforts.
The large spike in those eager to assist their communities was often directed toward food programs and social support for older adults, the primary areas of need across the city.
“There’s a huge surge in need for virtual volunteering, to have a friend or neighbor to talk to,” said Anusha Venkataraman, the city’s chief service officer.
Despite the increased interest in volunteering, the heightened danger from coronavirus to those over 65 years of age has forced some food bank sites to close, particularly those run by volunteers who are older and retired.
City Harvest and Food Bank for New York City, the two largest food charities in the city, have seen a reduction in the number of soup kitchens and pantries they serve. Nearly 40 percent of Food Bank’s 800 delivery sites have closed while City Harvest reported that one-third of the 284 sites it serves have closed.
25%
Decrease in air pollution across the city
In a twist, the stay-at-home efforts have made it safer to breathe outside.
Air quality has vastly improved, with an average 25 percent decrease in pollution across the city, based on data by state environmental monitors of the levels of particulate matter, a pollutant tied to asthma and lung cancer.
Staten Island showed the most dramatic drop at 35 percent. The borough has long had a reputation for noxious skies from heavy traffic and ferries and barges in New York Harbor.
Reporting was contributed by Winnie Hu, Nikita Stewart, Lindsey Rogers Cook and Ashley Southall.
These crispy Air Fryer Chicken Tenders are golden and juicy, so easy to make and perfect for weeknight cooking!
Air Fryer Chicken Tenders
I made these tasty chicken strips the other night for dinner along with some orzo with zucchini and tomatoes, and my family loved them! They are super easy and quick for weeknight meals. Air fryer recipes are one of my top requests, so I promise to share more soon!
I like making homemade chicken strips because they are so much healthier than fried versions. The great thing about the air fryer is that the tenders get super crispy with way less oil. This air fryer recipe for chicken tenders only requires a little olive oil spray on each one.
The Skinnytaste by Vremi Air Fryer (affil link) is the air fryer I use to create all my air fryer recipes! It has a large basket, it’s dishwasher safe and food comes out so crispy!
Why you need an air fryer!
Food comes out so much crispier than it does in the oven.
It takes only three minutes to preheat, it doesn’t heat up the kitchen.
It’s safer and healthier than deep frying and it doesn’t smoke up the whole house.
The air fryer has now replaced my oven on most weekdays and nights, whether making hard boiled eggs, whipping up a side dish, heating up leftovers, or making dinner.
If you don’t have an air fryer, there’s still some air fryers left in inventory but they are running low! And if you get the Skinnytaste by Vremi Air Fryer be sure to get a copy of the Skinnytaste Air Fryer Cookbook!
How do you make chicken tenders from scratch?
It’s very easy to make chicken tenders from scratch. Chicken tenders are already cut into strips, so you don’t have to spend any time slicing a raw chicken breast. So, the first step is to season the chicken with salt and pepper. Then, prep your breading stations. Put two eggs in a shallow bowl and the panko and breadcrumbs in another bowl.
Next, it’s time to bread the chicken tenders. Dip each one in the egg and then in the breadcrumb mixture. Place on a cutting board or baking tray until you’re done breading all of them. Then, spray the chicken strips on each side with olive oil spray before placing them in the air fryer.
How long do you cook chicken tenders in the air fryer?
Place chicken tenders in a single layer of the basked and air fry for 5 to 6 minutes on each side, turning halfway. They’re done once the chicken is cooked through and crispy and golden on the outside.
I love cooking chicken strips in the air fryer because they come out very crispy. If you don’t have an air fryer, you can bake them in the oven at 425 degrees for 16 minutes, turning halfway.
What to Serve with Chicken Tenders
I served these air fryer chicken tenderloins with zucchini tomato orzo and lemon wedges for squeezing. They would also be good with this Broccoli and Orzo or Mediterranean Quinoa Salad. Or, if you want to go the more traditional route, you could serve them with regular French fries or sweet potato fries cooked in the air fryer. You could also try this recipe for seasoned fries baked in the oven.
More Chicken Tender Recipes You’ll Love:
Air Fryer Chicken Tenders
Prep Time: 5mins
Cook Time: 30mins
Total Time: 35mins
These crispy Air Fryer Chicken Tenders are golden and juicy, so easy to make and perfect for weeknight cooking!
12 chicken tenders , (1 1/4 lbs)
2large eggs, beaten
1teaspoonkosher salt
black pepper, to taste
1/2cupseasoned breadcrumbs*
1/2cupseasoned panko*
olive oil spray
lemon wedges, for serving
Season chicken with salt and pepper.
Place egg in a shallow bowl. In a second shallow bowl, combine the bread crumbs and panko.
Dip chicken in the egg, then into the breadcrumb mixture and shake off excess and place on a large dish or cutting board. Spray both sides of the chicken generously with oil.
Spray both sides of the chicken generously with oil.
Preheat air fryer to 400F.
In batches, cook the chicken 5 to 6 minutes on each side, turning halfway, until the chicken is cooked through and crispy and golden on the outside. Serve with lemon wedges.
A free 14-day, flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and updated WW Smart Points.
14-Day Healthy Meal Plan
I hope this find everyone safe and healthy! I am again providing 2 WEEKS of breakfast, lunch and dinner. All meals in this 2-week plan are easy to follow, have few ingredients and utilize LOTS of pantry items. Please note that the first week focuses more on more fragile, fresh ingredients while the second week uses heartier produce and more canned/frozen goods. Make sure to glance through the recipes and cross check both lists with what you already have on hand. There will be some ingredients left over in week 1 (like oats, some fresh herbs, and spices) that you will be able to use in week 2. Also, you may be able to combine ingredients on both lists to get a bigger container (such as milk or eggs).
As I posted last week, here are some additional tips to help maximize your ingredients and limit waste, especially during this CRAZY time:
Buy whole produce (rather than pre-cut): Pre-cut produce is really convenient but moisture tends to develop quickly, which causes it to spoil more rapidly.
Wash your produce before putting it away. It’s just as important to dry it well with a clean towel or just air dry. Excess moisture (especially in delicate produce such as berries or cut lettuce) can cause pre-mature spoilage.
Freeze any meat you aren’t going to cook within a few days of purchasing. Make sure to safely defrost it as needed. HERE are for some food safety tips from the USDA.
Buy potted herbs when possible. That way, you can use a little as you need it. If you do buy fresh cut herbs, check out THESE tips from The Kitchn for storing and extending their life.
If you don’t have fresh herbs on hand, you can, in general, substitute 1 teaspoon dry for every 1 tablespoon fresh.
If you are missing an ingredient, check out THIS great ingredient substitution list from America’s Test Kitchen.
WW has changed their plan to now include a Blue, Purple and Green Plan. All the recipes on my blog are updated for the Blue plan. I’ve been updating all my recipes (over 2000) and have completed 2019 with the other two colors, and I am working my way down so please be patient.
Lastly, if you’re on Facebook join the Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing! If you wish to get on the email list, you can subscribe here so you never miss a meal plan!
Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to help you stay on track! There was a print error last year, but it’s perfect now! You can order it here!
L: Crustless Broccoli Cheddar Quiche (4B 6G 4P) with an orange (0B 0G 0P) D: Skinny Tuna Noodle Casserole (7B 8G 4P) with 1 cup mixed vegetables (0B 0G 0P) Totals: WW Points 16B 19G 9P, Calories 886*
*This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.
**Google doc
Week 1 Shopping List (April 20-April 26)
Produce
9 medium apples (1 Granny Smith, 8 any variety)
8 medium oranges
4 medium pears (any variety)
2 medium lemons
3 medium limes
8 medium bananas
1 (12-ounce) container fresh strawberries
1 dry pint fresh blueberries
1 (6-ounce) container fresh raspberries or blackberries
3 medium heads garlic1 medium head cauliflower
2 pounds (4 medium) Yukon Gold potatoes
2 large sweet potatoes
5 medium (5-ounce) Hass avocados
1 pound fresh asparagus
2 small jalapenos
1 (4-inch) piece ginger
1 large red bell pepper
1 large zucchini
1 small cucumber
1 small bunch celery
1 small and 2 large carrots
1 small head red or green cabbage
1 (1-pound) bag/clamshell fresh baby spinach
1 (1-pound) bag/clamshell fresh mixed greens
2 small heads Romaine lettuce
1 large bunch Lacinato kale or Swiss chard
1 large bunch scallions
2 large bunches fresh cilantro
1 small bunch fresh basil
1 small bunch fresh dill (can sub 1 teaspoon dry dill or 1 tablespoon fresh chives in Tzatziki, if desired)
1 small bunch fresh chives
1 small plum tomato
1 medium vine-ripened tomato
1 medium white onion
2 small and 1 medium yellow onion
1 small red onion
Meat, Poultry and Fish
2 ¾ pounds boneless, skinless chicken breasts
1 ¼ pounds (4) salmon fillets
1 pound 93% lean ground chicken
1 pound 95% lean ground beef
1 1/3 pounds 99% lean ground turkey
2 pounds (6) thick center-cut boneless pork chops (can reduce to 4 for a family of 4, if desired)
Grains*
1 loaf whole grain sliced bread
1 package seasoned regular or whole wheat breadcrumbs
1 package panko breadcrumbs
1 medium package unbleached all-purpose flour
1 small package whole wheat pitas
1 package (7-inch) low carb whole wheat flour tortillas (I use La Tortilla Factory)
1 small package cornflakes or cornflake crumbs
1 package orzo pasta
1 small package quick oats
1 small package dry brown rice (or 3 cups pre-cooked)
Condiments and Dry Spices
Extra virgin olive oil
Canola oil
Cooking spray
Olive oil spray (or get a Misto oil mister)
Kosher salt (I like Diamond Crystal)
Pepper grinder (or fresh peppercorns)
Hot sauce (optional, for Avocado Toast)
Parsley
Chipotle chili powder
Chili powder
Cumin
Oregano
Bay leaves
Red wine vinegar
Paprika
Smoked paprika
Garlic powder
Onion powder
Golden balsamic vinegar
Poppy seeds
Honey
Vanilla extract
Light vinaigrette (or make your own with ingredients in list)
Fluffy pancakes make waking up in the morning even better. Drizzle warm syrup over top thick, fluffy pancakes that will melt in your mouth with every bite!
Some of the best tried and true recipes come from my Grandma. Her Homemade Bread is one of the best out there and her pancake recipe can’t be beat! I promise this will be the only recipe that you use. The pancakes are so fluffy and perfect every single time!
Grandma’s Perfect Fluffy Pancakes
My grandma knew it all. She was a pro in the kitchen with all the homemade recipes she perfected. Everything is homemade and made from scratch. Always made out of love for that extra touch! She always had a welcoming home and food was a priority for her. These fluffy pancakes were a staple of hers and they always turned out perfect every time we had them. With these simple ingredients plus a little love, you will have thick, fluffy pancakes every time too.
Breakfast is always a favorite in our home. We love to make bacon, eggs and waffles any chance we get. Our kids love to have breakfast together on the weekends since we are all home together then. With this new life style and enjoying quarantine together I knew we needed a breakfast change. Fluffy pancakes were a hit! Huge hit! I doubled the recipe then made one more batch after that just to keep up with my 4 kids and hubby. These pancakes are quick and easy to make with pantry ingredients. Fall in love with pancakes all over again with my grandma’s perfect fluffy pancakes!
Homemade Pancakes Ingredients:
These ingredients are quick and some that you already have on hand that are pantry staples. Whisk together wet ingredients, dry ingredients then combine. It is that easy to make and tastes SO good every time!
Wet Ingredients: Egg, oil and milk
Dry Ingredients: Flour, salt, sugar and baking powder
Toppings: Maple syrup, fruit and butter, all optional.
Let’s Start Flipping:
Simple ingredients makes for a simple pancake recipe that is out of this world good. This tried and true pancake recipe will impress all of your family and pancakes will become a simple breakfast meal daily.
Mix together dry ingredients: In a separate bowl combine flour, salt, sugar and baking powder.
Combine: Add the dry ingredients into the wet ingredients and combine.
Preheat Skillet: Preheat a skillet over medium heat.
Cook Pancakes: Spray with cooking spray and drop about 1/3 cup of the batter onto the warm skillet. Once it forms bubbles then flip to the other side and cook until golden brown.
The Recipe Critic Pro Tip:
Try not to over mix the dry and wet ingredients together to keep them fluffy.
Delicious Toppings:
Mix and match toppings, enjoy your stack of pancakes plain or all it all together. So many options and flavors to create one of a kind delicious pancakes.
Nuts: Walnuts or pecans are a delicious sweet and salty treat on pancakes.
Fruit: Fresh fruit is bright and colorful plus add in a sweet and juicy taste.
Syrups: Maple syrup is most common but flavored syrup for more of variety is delicious too!
Jams: Spread a fruity jam like peach or blackberry over top each pancake for a thicker topping.
Spreads: Peanut butter, Nutella or any nut butter will melt over top the pancakes giving you a sweet and salty taste.
Chocolate: Sprinkle chocolate chips or add them into the batter while mixing.
Whipping Cream: Top with a dollop of whipping cream and add some sprinkles for a fun breakfast celebration.
Tips for Making Fluffy Pancakes:
These pancakes will become a staple in your home! They are easy to make with simple ingredients right out of your pantry as well as thick and fluffy. Delicious pancakes every time!
Size of pancake: I used 1/3 cup of mix to pour onto the skillet. This made about 10 pancakes. You are welcome to make the pancakes smaller or bigger depending on your preference.
Doubling recipe: My grandma’s fluffy pancakes recipe can be doubled with all the same ingredients. If it is too thick add a 1/8 of a teaspoon water.
Keeping pancakes warm: If you are doubling the recipe or need to keep them warm while cooking, place the pancakes on a baking sheet in a single layer and keep warm in the oven at 200 degrees Fahrenheit until ready to serve.
Cooking spray substitute: If you don’t have cooking spray, butter also works for greasing the skillet or griddle. Scooping butter out of the carton is one of spreading it and letting it melt or using a stick of butter, directly apply the butter to the skillet or griddle and melt over top.
Cleaning skillet or griddle: In-between cooking pancakes try to wipe off the excess cooking spray or butter for the next batch of mix to be cooked. This will leave the pancakes a golden brown each time.
Making pancakes ahead of time: Cook the pancakes according to the directions. Let them cool completely then wrap them individually or in stacks using plastic wrap. Place inside a ziplock bag or airtight container. Store in the refrigerator up to 5 days or freeze for 1 month. When ready to warm up, place in the microwave, skillet or oven until they are warmed through.
Fluffy pancakes make waking up in the morning even better. Drizzle warm syrup over top thick, fluffy pancakes that will melt in your mouth with every bite!
1egg
2TablespoonsoilI used canola oil
1cupmilk
1cupflour
1/4teaspoonsalt
2Tablespoonssugar
2Tablespoonsbaking powder
In a medium sized bowlwhisk together egg, oil and milk. In a separate bowl combine flour, salt, sugar and baking powder. Add the dry ingredients into the wet ingredients and combine.
Preheat a skillet over medium heat. Spray with cooking spray and drop about 1/3 cup of the batter onto the warm skillet. Once it forms bubbles then flip to the other side and cook until golden brown.
Nutrition Facts
Grandma's Homemade Pancakes
Amount Per Serving
Calories 258Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g10%
Cholesterol 47mg16%
Sodium 193mg8%
Potassium 735mg21%
Carbohydrates 36g12%
Fiber 1g4%
Sugar 9g10%
Protein 7g14%
Vitamin A 158IU3%
Calcium 340mg34%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Rhubarb Muffins are fluffy, tender, and have just the right amount of sweetness which pairs beautifully with the tart rhubarb. These one bowl muffins are the perfect addition to breakfast or brunch this spring!
One of the best things about spring is the fresh produce, especially seasonal ones like rhubarb. These muffins are a yummy way to enjoy this spring vegetable. If you are looking for more muffin recipes, try Blueberry Oatmeal Muffins, Apple Crumb Muffins, and Banana Poppy Seed Muffins.
Rhubarb Muffins
Muffins are one of the best easy breakfast treats! They’re slightly sweet, have that delicious muffin top crust that everyone loves, and are a little denser than a cupcake but still have a soft and tender crumb. These Rhubarb Muffins have all that plus delicious pieces of tart rhubarb and a sweet simple glaze.
You’re going to love rhubarb in these muffins as much as you love it in Rhubarb Crisp!
What is Rhubarb?
Rhubarb is actually a vegetable that has a similar resemblance to celery. It is most often used in desserts and commonly in combination with other fruits. Only the stalk is eaten. The leaves of the plant are poisonous.
Rhubarb Muffin Ingredients:
All-Purpose Flour: This type of flour produces the best texture for these muffins. Be sure to not over mix the batter once the flour is added.
Sugar: I prefer granulated sugar for these muffins but light brown sugar can be substituted if needed.
Baking Powder and Baking Soda: These are the leavening agents that make the cupcakes rise and have a fluffy texture.
Salt: A little salt is needed in baking to help enhance the other flavors in the muffin.
Cinnamon: Just a little is added for a subtle warm flavor without taking over.
Buttermilk: This adds moisture and makes the muffin crumb tender. You can make your ownbuttermilk by mixing 1 tablespoon lemon juice or vinegar with 1 cup milk and letting it sit for 5 minutes.
Butter: Provides the best flavor and results in a tender crumb. Usually baked goods get dry after two days but the rhubarb in these muffins makes them moist.
Eggs: These help bind the ingredients, give structure to the muffin, and help create a light and tender crumb.
Vanilla Extract: Pure vanilla extract gives the muffin a delicious flavor.
Rhubarb: Try to choose deep red stalks- they have more flavor. Chop stalks into pieces about the size of a blueberry.
Turbinado Sugar: These have a large sugar crystal that gives the muffins a pretty look and also adds a nice little crunch. You can substitute with any coarse sugar like baking sprinkles.
How to Make Rhubarb Muffins:
Preheat oven to 425 degrees F and line a muffin pan with paper liners. Lightly spray the wrappers with cooking spray.
In a large mixing bowl, stir all dry ingredients together. Push contents in bowl to the edges.
Add the buttermilk, melted butter, egg, and vanilla. Mix everything together until just combined. (It’s okay if there are still a few clumps of flour.)
Reserve 1/4 cup rhubarb and gently fold in the rest until evenly dispersed.
Spoon a heaping 1/4 cup of batter into each liner. (A large ice cream trigger scoop works great.) Press reserved rhubarb into the top of the batter. Sprinkle with sugar (gives it a nice crunch).
Place pan in the oven and set the timer for 5 minutes. Without opening the oven, turn oven temperature down to 350 degrees F and bake for 14-16 more minutes until lightly golden and set. (Baking at a high temperature for the first few minutes helps the muffins rise higher.)
Let muffins cool in pan for 5 minutes and then transfer to a cooling rack.
How to make a glaze:
Whisk together powdered sugar with a little milk and a tiny bit of vanilla. If too thin, add more powdered sugar. If too thick, add a little more milk.
Spoon over the muffins while still warm.
How to Store Muffins:
These Rhubarb Muffins taste best the day of but can be stored once completely cooled. Store at room temperature in an airtight container for 2-3 days or in the fridge for 3-4 days.
The can also be frozen with or without glaze. Once glaze has dried, wrap individually in plastic, place in a freezer safe container or bag and freeze up to 2 months. Let them thaw at room temperature.
Rhubarb Muffins are fluffy, tender, and have just the right amount of sweetness which pairs beautifully with the tart rhubarb. These one bowl muffins are the perfect addition to breakfast or brunch this spring!
Course Breakfast
Cuisine American
Keyword Rhubarb Muffins
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Servings 14
Calories 235kcal
Author Melanie Dueck
Ingredients
For the Batter:
2 1/2cupsall-purpose flour
3/4cupgranulated sugar
1 1/2teaspoonsbaking powder
1/2teaspoonbaking soda
1/2teaspoonsalt
1/4teaspooncinnamon
1cupbuttermilkroom temperature
1/2cupbuttermelted and cooled
2large eggsroom temperature
2teaspoonsvanilla
1 1/2cupsrhubarbchopped
turbinado sugaror large sugar sprinkles, optional
For the Glaze:
3/4cuppowdered sugar
1-2Tablespoonmilk
1/4teaspoonvanilla extract
Instructions
For the Muffins:
Preheat oven to 425 degrees F. Line a muffin tin with paper liners. Lightly spray the wrappers with cooking spray.
In a large mixing bowl, whisk all dry ingredients together. Make a well in the middle by pushing the contents toward the edge of the bowl.
Add the buttermilk, melted butter, egg, and vanilla to the bowl. Mix until just combined. (It's okay if there are still a little clumps of flour.)
Reserve 1/4 cup rhubarb and fold the rest in until evenly dispersed.
Spoon a heaping 1/4 cup of batter into each liner. (A large ice cream trigger scoop works great. Batter will be almost to the top of the liner.) Press the remaining rhubarb into the top of the batter and then sprinkle some sugar on top.
Bake for 5 minutes. Turn oven to 350 degrees F and bake for 14-16 more minutes.
Let cool in pan for 5 minutes and then transfer to a cooling rack. Meanwhile, make the glaze.
For the Glaze:
In a small mixing bowl, mix together the powdered sugar, 1 tablespoon milk, and vanilla. Add more sugar to thicken or milk to thin until you achieved desired consistency.
