Cooking for 2: Whole Wheat Rhubarb Streusel Muffins, Tortillas, Funnel Cakes

Whole Wheat Rhubarb Streusel Muffins

Ingredients

Muffins:

 ¼ cup + 1 Tablespoon Whole Wheat flour

3 Tablespoons brown sugar

1/8 teaspoon salt

1/8 teaspoon baking soda

1/8 teaspoon cinnamon

1 Tablespoon whisked egg

2 Tablespoons buttermilk

4 teaspoons oil

¼ teaspoon vanilla

¼ cup chopped rhubarb (chop very small)

Topping:

1/8 teaspoon cinnamon

1 teaspoon softened butter

1 Tablespoon brown sugar

1 Tablespoon white sugar

1 Tablespoon nuts

1 Tablespoon quick oats

Directions

Mix topping and set aside.  Muffins:  Mix dry ingredients in a bowl.  In a separate bowl, mix wet ingredients.  Add dry ingredients to wet ingredients.  Fold in the rhubarb.  Fill greased muffin cups or muffins paper-lined muffin cups about ½ full.  Sprinkle topping over each muffin.  I use a lot of topping on mine.  You will have extra topping if you put a normal amount.  Just put it in a Ziploc bag in the freezer if you don’t use it all and save it for another time.  You can use it on other types of muffins as well.  Bake at 375 for about 16 to 18 minutes.  Makes 3 muffins.

Whole Wheat Funnel Cakes

Ingredients

¼ cup + 1 Tablespoon Whole Wheat flour

¼ teaspoon baking powder

Pinch of salt

4 Tablespoons buttermilk

¼ teaspoon almond extract

1 Tablespoon whisked egg

Directions

Mix ingredients.  Heat up oil ½ to ¾ inch oil in small saucepan until hot enough to fry.  Either drop dough into hot oil or put into a funnel and drop through the funnel into the hot oil.  Fry until light brown and then turn over and do the same for the other side.  Remove from oil and cover with powdered sugar or cinnamon sugar. 

Whole Wheat Tortillas

Ingredients

½ cup whole wheat flour

Pinch of salt

2 pinches of baking powder

2 teaspoons oil – I use canola

Scant ¼ cup of boiling water

Directions

Mix flour salt and baking powder together.  Add oil and mix in.  Add boiling water and mix.  I usually use my hands to mix, but be careful since it could be very warm.  As soon as you can handle the temperature without burning your hands, mix the dough.  Let the dough sit for about 20-30 minutes.  If you are in a hurry, you don’t have to let it sit, but the tortillas work out better when you do.  Divide the dough into two parts and roll each into a ball.  Using a rolling pin, roll each ball of dough flat into a tortilla.  Cook the tortilla in a hot iron skillet or non-stick frying pan for around 1 ½ to 2 minutes on each side.  Use for tacos, enchiladas, breakfast burritos, quesadillas, etc.