Rhubarb Muffins

Muffins:
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 1/4 cups packed brown sugar
1/2 cup vegetable oil
1 egg
1 cup buttermilk
1 tsp vanilla
2 cups chopped rhubarb

Topping:
1/2 cup packed brown sugar
1 tbsp butter, melted
1/2 tsp cinnamon

Combine flour, soda, and salt. In a separate bowl blend sugar with oil. Whisk in egg, buttermilk, and vanilla. Stir into dry ingredients along with rhubarb just until flour is incorporated.

Spoon into greased or paper-lined muffin tins, filling 3/4 full, or spoon into 2 greased 8" x 4" loaf pans.

Mix topping ingredients and sprinkle over batter.

Bake at 350F for 20-25 min for muffins, or 40-45 min for loaves, or until cake tester comes out clean. Let cool in pans 10 min before removing. Makes 18 muffins or 2 loaves.

Per muffin: 215 calories, 3 g protein, 7 g fat, 35 g carbs.

Yummy Hamburgers

-Use non-extra-lean ground beef: nothing over 80/20.
-Add a dollop of BBQ sauce, salt and pepper to the beef before forming patties.
-Make the patties big: these babies shrink!
-Grill over medium heat for 3-5 minutes per side.

Audrey's little note: I know this is so simple it's silly for me to post, but for some reason, these details haven't wormed their way into my head precisely, and I'm tired of looking them up, so I'm writing it down. :P

Chocolate Chip Crunch Cake

Cake:
2 c. flour
1 T. baking powder
1/2 t. salt
1 c. sugar
2 eggs
1/2 c. butter or margarine
1 c. milk
1 t. vanilla

Topping:
3/4 c. brown sugar
4 1/2 T. melted butter or margarine
1 c. nuts, chopped
1 c. chocolate chips

Mix cake ingredients together and spread in a 9 x 13 cake pan or big cookie sheet. Mix topping together and sprinkle over cake batter. Bake at 350 degrees for 25-30 minutes.

Audrey's little note: This cake bakes for about the same amount of time in either size pan. Watch it closely at the end--it's best if it's just done but not golden around the edges.

from: Preston family favorites