jun 17 2009

Rhubarb muffins

Published by at 15:23 under Meg og mitt liv

Rhubarb youghurt muffin

At the last family gathering (my fathers side of the family is big on getting together for every birthday, holidays, etc.), my aunt and uncle brought a lot of rhubarb from their own garden. I spontanously said I would like some but when I got home I was really insecure about what to do with all those long red stalks. So they ended in the fridge, and there they  stayed, for many days, making me feel guilty every time I opened the fridge without taking them out. «Eat us before we go bad!» they said. The problem is, I’ve never made anything with rhubarb before, and growing up I mostly just ate them raw, dipped in sugar.  I remember that sweet sour taste that made my lips pucker up and my teeth hurt from all the sugar I dipped the stalks in. I did have a rhubarb crumble once, which was absolutely delicious, but I just wasn’t feeling it. Okay, true to be told, I didn’t feel like cleaning up after dirtying a whole pan. But then! Disposable paper cups for muffins/cupcakes came to my mind. You know, the ones that you JUST THROW AWAY AFTER USE. I normally am a big fan of recycling, living green, eating organic, all that stuff, but sometimes..in order to get a ‘chore’ done it’s just easier if you can use a disposable whatever (cleaning whipes, paper towels, paper muffin cups..). So, with a tad more baking inspiration at hand (can you tell that I’m not super-into baking?), I found a lovely rhubarb muffin recipe over at Closet Cooking, a really nice food blog that has been on my RSS-feed for a couple of months now. The muffins turned out great, very moist, and kept for a long time in the fridge (my sweet tooth is dormant at the moment, only craving fruit). I liked how the recipe incorporated some healthy elements, like rolled oats, whole wheat flour and youghurt.  I’ll write up the recipe (with permission from Kevin, of course!) with the original measurements and my tweaks on the recipe in italics. For Scandinavians/metric system users: 1 cup is approximately 2,4 dL. I just used a regular coffeecup, that worked out fine.

Rhubarb youghurt muffins

Rhubarb Muffins

(makes 12 big muffins)

3/4 cup brown sugar
1/4 cup maple syrup ~ I omitted this since I didn’t have it, replaced it with some more youghurt
3/4 cup vanilla yogurt
1 over ripe banana (mashed)
1/4 cup butter (melted)
1 egg
3/4 cup rolled oats
1 cup flour
3/4 cup whole wheat flour
2 teaspoon baking powder
1/2 teaspoon baking soda ~ I’ve never found baking soda in the store, I used 1/2 teaspoon extra baking powder
1/4 teaspoon cardamom (ground) ~ I used cinnamon instead
1/4 teaspoon salt
2 cups rhubarb (chopped) ~ I used 2,5 cups rhubarb – and managed to use up all of my rhubarb! Approximately ten stalks of rhubarb, that is.

1. Mix the brown sugar, maple syrup, yogurt, banana, butter, egg and rolled oats in a bowl and let it sit for 10 minutes.
2. Mix the flours, baking powder, baking soda, cardamom and salt in a bowl.
3. Mix the wet and dry ingredients along with the rhubarb until just mixed.
4. Spoon the mixture into a greased muffin pan.
5. Bake in a preheated 375F (~ 180 degrees Celcius) oven until a toothpick pushed into the center of a muffin comes out clean, about 20 minutes.

The original recipe is found here.

One response so far

One Response to “Rhubarb muffins”

  1. Kevinon 17 jun 2009 at 22:34

    Your rhubarb muffins look good! Rhubarb freezes well so if it looks like you cannot finish it on time you can easily freeze it for later. My favorite way to enjoy rhubarb is combined with strawberries. Crisps/crumbles are the easiest but the combo also works well in pies and tarts etc.

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