Tag Archives: breakfast

Lemon Rhubarb Streusel Scones

22 Jul

Yumyumyum. This was one of the best ideas I’ve ever had.  I threw together a variety of recipe ideas/measurements/ oven temperatures with a few ideas of my own based on what was in the fridge and hoped for the best. I should really do that more often if it’s going to work out like this.  Of course, I know it can’t always work out as beautifully as this, so I should really quit while I’m ahead.  Because I feel very, very much ahead after this.

All I knew going in was that I wanted a sweet scone with a streusel topping since I love streusel toppings almost as much as I love my children.  And I had rhubarb in my fridge that needed using.  And on the back of that wildly delicious Raspberry Lemon Cake I couldn’t wait to use some more lemon zest.  

These would be so perfect with tea or coffee, if you’re into that kind of thing, and they make a perfect breakfast, lunch, or snack.  They are low fat and low sugar and still deliciously sweet and soft with a perfect crunch in the topping, which is then further topped with a little icing glaze.  To top all that off, they’re super easy and can be made with whatever fruit you have in the house!  Blueberries or strawberries would be fantastic with the lemon zest, but really, so would cranberries, or raspberries, or even dried fruit!  I love flexible recipes. And I love these scones.

Carl, after being talked into trying one, declared them a “flavour sensation” and considered them worthy of afternoon tea and evening snacking, a category usually reserved for ice cream and chocolate.  These are one of those recipes I’ll be making again as soon as I run out, and possibly before.  While I don’t munch rhubarb stalks like celery the way my mom does, I sure am enjoying experimenting with it this summer and can’t wait ’til Sunday now that I know even more fresh rhubarb is finding it’s way into my church mailbox – you know who you are, lovely rhubarb gifter, and you are awesome!!  Maybe some scones will have to find their way into your mailbox 😉

Lemon Rhubarb Streusel Scones


1 1/2 cups all purpose flour

1/2 cup whole wheat flour (or all purpose)

4 Tbsp brown sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 cup cold butter or margarine, cubed

1 cup chopped rhubarb

1 tsp lemon zest

1 cup (250 mL) low-fat sour cream

1 beaten egg yolk


1/4 cup quick cooking oats

1/4 cup packed brown sugar

1 Tbsp butter or margarine, melted

1 Tbsp all purpose flour


1/2 cup icing sugar

1/4 tsp vanilla

2 tsp milk


Preheat oven to 425 degrees.

For scones, in large mixing bowl, stir together flour, brown sugar, baking powder, baking soda and salt. Cut in butter (with pastry blender or your hands) until mixture resembles coarse crumbs.  Toss rhubarb and lemon zest with flour mixture.

Whisk together egg yolk and sour cream, make a well in the center of dry ingredients and add sour cream and egg all at once.  Stir with a fork until combined (dough may seem dry).  Turn onto a lightly floured surface and knead gently about 10 times, until fairly smooth.  Pat dough into a 9″ circle and transfer to parchment paper-lined baking sheet.

For streusel, combine all ingredients.  Gently pat streusel into surface of dough and cut circle into 12 wedges.  Do not separate the wedges.  Bake for 20-25 minutes, until cooked through and topping is lightly browned and crisp.

For glaze, combine all ingredients and drizzle over scones.

Unbaked scones (above): score into wedges but do not separate.  After baking (below), let scones cool slightly before drizzling with glaze and cutting into wedges.

Store scones in airtight container for 2-3 days at room temperature or in the fridge.  For best storage, freeze scones and reheat individually for 30 seconds for a fresh-tasting treat anytime.                                                                                                                                                                                                                                                                                                                                                                          Scone recipe adapted mainly from Canadian Living, streusel recipe from an old Cooking Light magazine.

I love zucchini

11 Apr

I love zucchini.

I’m just gonna put that out there and recommend that if you do NOT love zucchini, you not read the rest of this post, as I know some people have it in for harmless, delicious, not-that-nutritious zucchini, and I won’t have any of that attitude here.

I kind of grew up on zucchini, as it was one vegetable that always proliferated wildly in our family garden.  While I have many fond memories of (unsuccessfully) digging in my heels in protest of picking beans or hoeing potatoes, I did love the fruits (or vegetables?) of the forced labour, and now look forward to one day having space of my own to have a garden.

We always had so much zucchini that mom would go on a blitz, making zucchini bread, chocolate zucchini cake, zucchini muffins, chocolate zucchini muffins, minestrone soup and chili full of zucchini, bags of zucchini in the freezer for future baking…and she would STILL have boatloads of zucchinis-as-big-as-your-leg to give away.  She told me the old expression, “You know you don’t have any friends when you have to buy zucchini”, since everyone who grew zucchini had so much they would give it anyway to anyone they could catch.

Mom, I do so have friends.  Just not the right kind apparently.  But I always feel a little lonely when I buy zucchini thanks to that.  So I strap my zucchini into the passenger seat for company.  Such a good listener.

Anyways, thanks to this deliciously zucchini-filled upbringing, I have a soft spot for mass baking zucchini goods.  A single batch of zucchini muffins was never to be found at our home, so last week I made 2 batches of zucchini muffins and 2 loaves of zucchini bread and realized my freezer was eensy and put the rest of my zucchini in spaghetti, teriyaki noodles, and omelettes.  Carl and Gemma didn’t like zucchini.

Until I made these muffins.  I have a plain zucchini muffin recipe I like with a thick slab of cheddar cheese, but these ones are amazing all on their own (and the cheese wouldn’t go too well with the chocolate anyways – how can my two favourite foods get along so badly?).   These, in my opinion, and being well-versed in zucchini goods it is a pretty well-formed opinion, are the best zucchini muffins ever.  And Carl and Gemma love them too, and even the green bits can’t throw them off.  I always double the recipe since it only makes 10 muffins and that just isn’t enough.  This time I made a dozen regular ones and 20 mini muffins, perfect evening snacks and before-bed filler for Gemma, and a fun answer when someone says “Did you have breakfast?” to say, “Yes, I grabbed a handful of muffins.”


1 cup whole wheat flour

1/2 cup all-purpose flour

3/4 cup sugar

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp salt

1 egg, lightly beaten

1/2 cup vegetable oil

1/4 cup milk

1 tbsp lemon juice

1 tsp vanilla extract

1 cup shredded zucchini, unpeeled

1/2 cup chocolate chips, ideally miniature ones


Preheat oven to 350 degrees and line 10 muffin cups with paper liners.

In a large bowl, combine flour, sugar, baking soda, cinnamon and salt.

In small bowl, whisk egg, oil, milk, lemon juice and vanilla.  Stir into dry ingredients just until moistened, then fold in zucchini and chocolate chips.  Fill muffin cups about 2/3 full and bake 22-25 minutes or until tops are browned and firm to the touch.

Zucchini bread recipe coming soon 🙂

Muffins adapted from allrecipes.com


11 Feb

I love muffins.

I am considering buying a toaster oven JUST to reheat muffins, since the microwave isn’t quite cutting it for me.  The last place I worked at had a toaster oven, and reheating muffins in there restored them in seconds to their perfect, warm, crisp-topped, soft-bottomed fresh-out-of-the-oven deliciousness that I love so much.

I love muffins because they are super fast to put together, and don’t require rising time when you suddenly get the urge to have some (rising time being my saving grace deterring me from making homemade cinnamon buns whenever the urge hits).  They come in endless flavour/texture combinations, and can be made as healthy or unhealthy (aka cupcakes) as you like.  They are quick to grab for breakfast when you’re running out the door late, and if you throw them in your purse frozen they don’t get squished and are perfectly thawed and ready to eat an hour or two later.

After reading that, how can you NOT love muffins??

I have learned to never leave my muffins at room temperature.  I now always eat as many I as I want off the cooling racks and then freeze the rest as soon as they are cool.  Leaving them on the counter in their container resulted in too many softened, sticky tops, especially on moister muffins with lots of apple or anything in them.  Freeze ’em, and reheat ’em for 30 seconds in the microwave and it’s almost like you just made fresh muffins.  Almost.  With a toaster oven the deception is REALLY good.

This recipe is one of the ones I use ALL the time…it is light and fluffy and always turns out perfectly, whether you make it with raspberries and white chocolate, raspberries and blueberries, blueberries and cranberries, fresh fruit or frozen fruit…you get the picture!  And then there are the icing options!  Drizzle on some melted white chocolate, plain icing sugar and milk, or whip up a lemon or orange icing by adding a bit of juice to the icing sugar.  Because everyone should have icing for breakfast.  Really.  Especially if your muffin does not contain chocolate chips.

You can also substitute the milk with fruit juice – I have done orange juice as well as one of those SunRype or V8 Fruit/Veggie mixes that taste like fruit juice but have veggie servings in them – I can’t mentally get myself to actually drink a glass of the stuff, but I love mixing them in things in place of just plain fruit juice.  I am a heavy water drinker and anything with more than water’s amount of thickness veers me into the unpleasant realm of launched leftovers.

On that appetizing note, here’s the recipe:


1/2 cup margarine, melted and cooled slightly

1 cup milk (or fruit juice – makes the texture slightly less moist/rich)

1 tsp vanilla

2 eggs

2 1/4 cups flour (all-purpose or whole wheat, or a combination of the two)

1 cup sugar

4 tsp baking powder

1/2 tsp salt

1/2 cup raspberries

1/2 cup blueberries

1/2 cup white chocolate chips (totally optional)

Preheat oven to 400 degrees.  Line 12 muffins cups with paper lines or spray with cooking spray.

In small bowl, whisk together melted margarine, milk, vanilla and eggs.  In large bowl, stir together flour, sugar, baking powder and salt.  Blend wet ingredients into dry ingredients, stirring just until combined.  Gently fold in berries and chocolate chips, if using.  Divide over 12 muffins and bake for 18-20 minutes, until light brown and toothpick comes out clean (tops should feel fairly firm and bounce back when pressed lightly).  Let sit in muffin pan for 10 minutes before removing to rack to cool completely.

Once cool, add a drizzle of icing if it floats your boat as much as it does mine 🙂


I also contributed these to “Jubilicious”, our Ottawa church cookbook, which I believe is still available for purchase if anyone wants one, and I’m so happy to see lots of you Jubilites have tried and loved them too!!

(Adapted from a recipe by Imperial Margarine)

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