Sunday, June 16, 2013

Rhubarb Muffins

Hooray for summer!

Little miss is officially on summer vacation and we are having fun just seeing where each day takes us.

Last weekend, the day happened to take us to our local orchard where we spent a really fun morning picking strawberries and rhubarb.  We wound up with quite a haul, finishing the day with 11 1/2 pounds of strawberries and 4 1/2 pounds of rhubarb.

Now, strawberries are pretty easy - we can add strawberries to almost anything and be good to go.

Rhubarb? I was a bit less familiar with. I mean, I've picked it before, but the only thing I've ever made with it is a strawberry rhubarb pie.

And, don't get me wrong... I made one of those.

But I wanted to find some new and fun ways to use rhubarb.  And you may (or may not...) be shocked at all of the delicious options! I decided to start relatively simply and I chose to make rhubarb muffins.

These muffins were pretty easy to put together, but did take a few bowls.

While I got the ingredients set up, little miss prepared the muffin pan.

The first bowl is for the topping - a simple combination of brown sugar, cinnamon and some melted butter.

The next bowl is for the dry ingredients, expertly whisked together by little man.

Then there's another bowl for wet ingredients, which are then stirred into those dry ingredients, and then comes the star ingredient - the rhubarb!

Into the prepared muffin tin and topped with some of the brown sugar topping...

...and soon were ready to roll!

These muffins were absolutely delicious.  Sweet crunchy topping, very nice texture, very good flavor from the rhubarb - and a veggie serving, to boot! (just agree with me...)

Little man ate two right away. I can't say I blame him.

What a great foray into the world of rhubarb!

Rhubarb Muffins
(only slightly adapted form Movita Beaucoup)

For the topping:
1/2 cup packed brown sugar
1 tablespoon butter, melted
1/2 teaspoon cinnamon

For the muffins:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 1/4 cups packed brown sugar
1/2 cup canola oil (or other neutral flavored vegetable oil)
1 egg, room temperature
1 cup buttermilk, room temperature (I used coconut milk beverage instead)
1 teaspoon vanilla
2 cups diced rhubarb

Preheat oven to 350°F. Grease or line muffin tin(s) (recipe said that this would make 18 muffins, I was able to make 24).
Make the topping by combining the brown sugar, melted butter and cinnamon in a small bowl. Set aside.
In large bowl, whisk together the flour, baking soda, salt and cinnamon.
In separate bowl, blend the brown sugar with canola oil – use a whisk to break up the brown sugar if necessary. Whisk in the egg, then the buttermilk and vanilla. Stir the wet ingredients into dry ingredients, mixing only until just combined – avoid over-mixing. Gently fold in the rhubarb. Spoon the batter into muffin wells, filling about three-quarters full. Sprinkle the topping over the batter.
Bake for 20 to 25 minutes, until golden and a cake tester inserted into center comes out clean. Allow muffins to cool in pans for 5-10 minutes before removing to let cool completely on wire racks.

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