At 8 1/2 months, we’re in the mist of cutting two bottom teeth, the first ones to come in. I can see the gums are broken, but no teeth poking through yet. I really really really hope they push through soon though and ease Little Calla’s discomfort.
Luckily, we don’t remember these uncomfortable, painful moments in our lives. I can only imagine the painkillers we would be on if we were to go through this stage as an adult. Babies are so strong!!
Since you never know what to expect with a little one or what stage they are in, I like to have a little something kicking around for when hunger strikes, but baby needs me.
I loved these Oatmeal Rhubarb Muffins. I’ve never had Rhubarb muffins before, but developed a craving for them all of the sudden.
The batter was so light and fluffy, I had a great feeling about the end result. Not too tart, not too sweet, moist, almost cake-like. Yum Yum Yum!
Oatmeal Rhubarb Muffins (adapted from Closet Cooking)
3/4 cup Brown sugar, lightly packed
1/4 cup maple syrup
3/4 cup yogurt
1 over-ripe banana, mashed
1/4 cup butter, melted
3/4 cup Old-fashioned Rolled Oats
1 Cup All-purpose Flour
3/4 Cup Whole Wheat Flour
2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
2 Cups Rhubarb, chopped in small pieces
Preheat Oven to 375F. Lightly grease a 12 cup muffin pan and set aside.
In a medium bowl, add all wet ingredients and mix together, set aside.
In a small bowl, mix together all dry ingredients.
Add dry ingredients to wet ingredients and mix together until just combined.
Stir in rhubarb.
Spoon batter into prepared muffin tins. Bake in oven for about 20 minutes or until golden on top and a toothpick inserted into center comes out clean. Let cool on a wire rack in pan for 5 minutes. Flip muffins on their sides to cool, or remove completely and let cool on wire rack.