Rhubarb Muffins
Sunday, April 26, 2009
Spring is for rhubarb, and I was so excited about the arrival of rhubarb this season that I had to do something with it this morning, despite the hot weather. Fond as I am of rhubarb crumble-type dishes (this is my go-to recipe), I decided to make something not quite so sweet. I ended up with muffins.
Rhubarb Muffins
2.5 c chopped rhubarb
1/2 c sugar
1 T water
1 c white flour
1 c whole wheat flour
1/4 c sugar
pinch salt
2 t baking powder
1 egg
1/4 c oil
1 T milk
Combine rhubarb, sugar, and water (to keep the rhubarb from sticking to the pot at first) in a small saucepan. Cook on low heat, stirring, until the sugar has dissolved and the rhubarb is starting to fall apart. You could continue cooking the rhubarb until it completely falls apart and you have an applesauce-like texture; I was impatient, so I puréed it with my immersion blender. Preheat the oven to 400ºF. Combine the dry ingredients, then add the wet ingredients (including the rhubarb), stirring quickly and leaving a few lumps. Spoon into a muffin tin and bake for about 15 minutes.
I got twelve not very tall, very moist muffins out of this. If you want them less moist, add a bit more flour. Ginger, either powdered and mixed with the flour or fresh and cooked with the rhubarb, would also be really good in these.
