This past weekend not only did we get to celebrate my first Nationals experience but we also got to celebrate my grandparents’ 62nd wedding anniversary.
That’s right they have been married longer than most people have been alive. My grandfather says the key to a long marriage is marrying a red head. Guess Mr. A and I are out of luck.
To celebrate their special occasion, I wanted to make something that reminded me of them. My grandmother has always loved rhubarb (I think it’s a Midwestern thing. I wouldn’t know about the existence of rhubarb were it not for her.) So I decided to balance out the tartness of the rhubarb by combining it into a muffin with a cinnamon crumble topping.
I set out to the grocery store to gather up my needed rhubarb, only to find out that it’s actually not rhubarb season (who knew there was a season?). So I had to make a quick last minute change.
I figured that cherries were almost as tart as rhubarb and they would serve as the perfect seasonal substitute. When life gives you cherries, make cherry crumble muffins.
Cherry Crumble Muffins
- 1 cup quick cook oats
- 1 ½ cups white whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ cup vegetable oil
- ½ cup unsweetened applesauce
- ¾ cup lightly packed brown sugar
- ½ cup soy milk
- ½ cup orange juice
- 1 ½ cup cherries
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- ½ teaspoon salt
- 1 flax egg (or you can use a regular egg for a non-vegan version)
- 3 tablespoons quick cook oats
- 2 tablespoons vegan margarine or butter
- 1 teaspoon cinnamon
- 1 tablespoon white whole wheat flour
- 3 tablespoons lightly packed brown sugar
Preheat oven to 350 degrees.
If you are using a flax egg, you’ll want to make one now—1 tablespoon flaxseed and 3 tablespoons of water. Whisk together and allow them to sit until you are ready to use them.
Next you need to de-pit and dice your cherries.
Probably my least favorite step and the reason I never buy cherries. Too many opportunities to stain your clothes.
With the cherries ready, it’s time to make the muffins.
Add dry ingredients to a bowl (flour, oats, baking powder, baking soda, brown sugar, cinnamon, and salt) and stir until combined.
In another bowl, combine wet ingredients (vegetable oil, applesauce, soy milk, orange juice, vanilla, and flax egg) and whisk until combined.
Add your wet ingredients to your dry ingredients. Mix until combined.
Fold in your cherries.
Evenly divide muffin batter between 12 prepared muffin tins.
Now, it’s time to make the crumble topping.
Add butter or margarine to a small bowl and microwave until melted.
Add remaining ingredients (oats, cinnamon, flour, and brown sugar) to melted butter and use a fork to mix until combined.
Sprinkle approximately a teaspoon of the crumble on top of each muffin. You’ll have just enough left to taste test some yourself
Place muffins in the oven for 25 minutes.
Allow muffins to cool in pan for 10 minutes. Then remove them from pan and allow them to cool completely on a wire rack.
When our dinner was over, I handed these muffins to my grandfather and explained that couldn’t find any rhubarb but I hoped they both liked cherries.
My grandmother immediately reassured me that she likes any and all kinds of muffins.
I can see a lot of baked goods in your future Grandma.
Happy anniversary Grandma and Granddad!
I hope I’m lucky enough to get to spend 62 years with my soul mate like you two have.