Good Morning Good Muffin ~ Rhubarb Morning Delight
After all the rhubarb enthusiasm following my article “The Barb is On!“ , we thought more rhubarb recipes for our readers were in order.
Morning muffins…so easy, so tasty, and they are a joy to make. And, speaking of that sentiment, it is The Joy of Cooking that contains the base recipe for these treats. The opening quote affirms precisely how I feel about cooking and writing at Caramelize Life: “Joy’s soul lies in the doing.” ~ William Shakespeare
When the children and I harvest our own fruit, make our own food and eat it with satisfaction, we find the joy in doing, and each experience is amplified. There is no question that these muffins are enjoyed exponentially more than anything we might buy.
After harvesting rhubarb and making gobs of sauces, we still have some bright, baby red shoots growing like crazy. So, with just 4 1/2 cups of fresh cut, super ripe rhubarb, we made a triple batch of this recipe. Some for now, some for morning breakfasts this week, some to freeze for later.
Any basic muffin recipe can work for rhubarb muffins. I reference The Joy of Cooking for such basics. Recipes are always garunteed goodness out of the Joy and I probably use it more than any other cookbook.
In baking, I see no reason to reduce fats. If I am going to indulge in a pastry or bread, I want it to be delectable, a treat worth savoring. Thus, I have no interest in the “Basic Reduced-Fat Muffins” in the Joy and stick with the full flavored buttery goodness of “Basic Muffins.”
Though I’ve never seen an actual written recipe for rhubarb muffins, it is perfectly simple to modify any fruity muffin recipe to accommodate your rhubarb. Begin by chopping the barb into berry sized bits and coat it in sugar to stand for about 1/2 hour. Then start your batter.
1 1/2 cups Rhubarb, chopped in 1/2 inch peices
1/2 cup sugar
2 cups flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 cup milk or cream
2/3 cups sugar
1/2 cup melted butter or vegetable oil
1 teaspoon vanilla
1~ Combine chopped rhubarb and 1/2 cup sugar in a small bowl and set aside for 1/2 hour, stirring occasionally.
2~ Set oven to 400F.
3~ Combine all dry ingredients in a large mixing bowl. Whisk sugar, eggs, butter and vanilla in a separate bowl.
4~ Make a well in the center of dry ingredients and add the egg mixture.
5~ Mix to barely combine (the batter should look lumpy and not fully mixed for proper rising). Fold in rhubarb, and fill greased muffin tin cups.
6~ Bake for 12-15 minutes or until a toothpick inserted comes out clean.
7~ Let cool for a couple minutes before removing from pan; serve warm with butter.
Yeild: 12 muffins
Love from Our Kitchen to Yours! Georgina @ Caramelize Life