We have rhubarb in our garden. It got a big pile of manure put on it when it was still dormant, so it is only just starting to push through now and there isn’t very much yet. I didn’t want to make a crumble (my usual stand by) so I had a look to see what else I could do with a small amount of rhubarb and came up with a recipe for muffins.
The recipe comes, not from the Internet for a change, but from a book I’ve had for a few years but have probably only used a couple of times, 500 Best Muffin Recipes by Esther Brody.
This is the lovely gloop that happens when you mix the wet ingredients together with the rhubarb and pecan nuts.
Can you tell how excited I was to be able to SEE my muffins rising in my new oven – lol!
What really makes these muffins so delicious, is the cinnamon, sugar and butter topping, it is divine.
The Muffin Lady’s Famous Rhubarb Muffins
1 1/2 (375ml) cups brown sugar
1/4 cup oil (50ml) oil
1 cup (250ml) buttermilk
1 1/2 cups (375ml) finely diced rhubarb
1/2 cup (125ml) chopped walnuts or pecans
2 1/2 cups (625ml) all purpose flour
1tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/3 cup (75ml) granulated sugar
1 1/2 tsp cinnamon
1tbsp (15ml) butter, melted
Preheat oven to 425F (220C)
Muffin tin, greased or paper-lined
1. In a bowl whisk together brown sugar, oil, eggs and vanilla; mix well. Add buttermilk, rhubarb and walnuts or pecans.
2. In another bowl combine flour, baking powder, baking soda and salt.
3. In another bowl combine sugar, cinnamon and butter.
4. Spoon batter into prepared muffin tin, filling three-quarters full. Sprinkle with topping. Bake in preheated oven for about 20 minutes.
These are some of the best muffins I have made, they have a lovely crunchy top and the combination of rhubarb and pecans through the muffins makes them both moist and delicious.