The Veggie Game

I started a new game with Ethan. When we go to the grocery together, he can pick out a vegetable that we will cook together. So, Ethan looks around, and picks out...A Rhubarb?!?!?

Well, I got myself into this mess, so we get our rhubarb and off we go. Much to my surprise, I found this recipe for Banana Rhubarb muffins which was very tasty! Ethan keeps asking "More Rhubarb, Please!"

So if you are feeling adventurous, give these a shot: (P.S. The muffins have "pink" speckles of rhubarb in them, so little pink-obsessed girls might like them!) Recipe adapted from RhubarbInfo.com.

Banana Rhubarb Muffins
2 Egg whites (or 1 portion egg replacer)
2/3 c Skim milk (or milk substitute)
1/4 c Vegetable oil
2 c flour
1/2 c Sugar
1/2 c Mashed ripe banana
1 tb Baking powder
1/2 ts Salt
1/2 ts Nutmeg
2/3 c Chopped fresh rhubarb (about 1, chopped very fine) or frozen rhubarb, thawed and well drained

Preheat oven to 400 F. Spray bottoms of 12 muffin pan cups with vegetable cooking spray or line with paper baking cups. In medium-sized bowl beat egg whites with fork; stir in milk and oil. Add remaining ingredients except rhubarb, mixing just until flour is moistened (batter will be lumpy). Fold in rhubarb. Divide batter among prepared muffin cups, filling to top. Bake 20 to 25 minutes, or until golden brown. Immediately remove muffins from pan; cool on wire racks.