Sunday, June 5, 2011

Rhubarb Ginger Muffins


I am not a big fan of tart foods. I like sweet and I like savory. Sour, tart foods just don't do it for me.

But the rhubarb at the farmer's market looked so fresh. So seasonal. So local. And it seems like lately all of my fellow food bloggers have been waxing eloquent on the subject of rhubarb lately. I guess I felt like the odd man out.


When my daughter saw the rhubarb, you know what she said? "Blech." (Not sure how you spell it but that's what she said.) "That stuff is sour."


Yeah, it is. But guess what? With enough sugar (and this recipe has plenty of it), it becomes downright tasty.



Rhubarb Ginger Muffins, adapted from Someone Who Bakes


1 1/2 cups chopped rhubarb (about 4 stalks)
2 tablespoons white sugar
2 cups all-purpose flour
1 cup oats
1 cup brown sugar
1/4 teaspoon grated fresh ginger
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup water
4 tablespoons unsalted butter or margarine, melted
1 tsp. vanilla extract
1 large egg, lightly beaten
1 tablespoon Turbinado sugar

Preheat the oven to 400*. 

In a small bowl, combine the rhubarb with the white sugar and set aside. 

In a large bowl, mix together the flour, oats, brown sugar, ginger, baking powder, baking soda, and salt. 

In a separate bowl, combine the milk, melted butter, vanilla, ginger, and egg. Stir to combine. 

 Make a well in the center of the dry ingredients, pour in the wet ingredients, and mix until combined (don't over-mix). Add in the rhubarb and mix to combine. 

Scoop the batter into muffin tins sprayed with baking spray or lined with cups. You'll want to fill them about 3/4 of the way. Sprinkle the turbinado sugar over the muffins. 

Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans for a few minutes before removing.


Linking this up to Kosher on a Budget.

6 comments:

  1. where did you get the pretty cupcake holders?

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  2. Sima, the cupcake holders are from the $1 bin at Michael's. Go figure!

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  3. I was going to admire your cupcake holders also but I see, Sima beat me to it.

    Instead, I will admire those muffins. I am not a fan of rhubarb either and I just made a cake with it. Mine needed more sugar but it has merit, despite this.

    I should try these and prove there is good in rhubarb.

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  4. Wow--I just picked up some rhubarb and if I can't find organic strawberries, I will have to do these instead of pie. Or perhaps I should do both!

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  5. Very creative way of using rhubarb! I loove rhubarb because I love sour.

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  6. What a great idea. I don't love rhubarb pie, but I think this is a definite must-try. Plus, I love ginger.

    Thanks so much for linking up. Definitely try those lemon poppy seed muffins - I think you'll like them (although they are a little less "healthy" than your normal fare ;-)

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