We’re sure you saw the article and recipe we had in the Woolwich Observer in May; but now that local markets are officially open with summer abound, we just thought we’d remind you about how fabulous it is living in Waterloo Region with so many fresh farmer’s markets close by.
At Never Enough Thyme, there are a lot of things that inspire us to create the tasty treats that we make each day, but not much compares to fresh, local produce. Earlier in May, when the local Elmira market opened, I was ecstatic to find the familiar white tents and the usual vendors with their fresh plants, flowers, baked goods and local produce. At the time, it was all about asparagus and rhubarb – the first to sprout in the spring. Now, we’re well into Ontario produce with strawberries, raspberries, tomatoes and more!
Located near The Robin’s Nest, we think this is the perfect way to spend your Saturday morning: grab a cup of coffee and head to the market for your local produce, then use your fresh ingredients for a delicious meal Saturday night or breakfast on Sunday morning.
Here’s a favourite recipe of ours that came from our husbands, who inspire us as they take care of things in the home kitchen while we’re busy at the work kitchen. Of course, we put our own spin on it, but they do get credit for the idea.
Rhubarb Oat Flaxseed Muffins
Ingredients:
1 cup oats
1 cup Balkan-style yogurt
2/3 cup packed brown sugar
1/3 cup vegetable oil
1 egg
1 tbsp. grated orange rind
1 cup all-purpose flour
2 tbsp. ground flax seed
1 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup local rhubarb, chopped
1 tbsp. flax seeds and
2 tbsp. rolled oats for sprinkling
Directions:
Preheat oven to 375˚F. Butter a 12-cup muffin tray and add muffin papers. In a large bowl, combine oats, yogurt, sugar, oil, egg and orange rind. In a separate bowl, stir flour with flaxseed, cinnamon, baking powder, baking soda and salt. Then stir dry mixture into the wet oat mixture. Toss in the rhubarb until mixed through.
Divide batter among the prepared muffin tins. Sprinkle the top with the flax seeds and rolled oats. Bake in preheated oven 23-25 minutes, until golden and the top springs back when lightly pressed. Cool on a wire rack. Enjoy Sunday morning with a cup of coffee!
*Image courtesy of FreeDigitalPhotos.net
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