As I mentioned in my previous post, my CSA sharebox this week contains rhubarb. With heartfelt thanks to “Florence Dusty” who inspired this recipe. These muffins are a good source of dietary fiber, and an easy way to enjoy rhubarb during its short season. I enjoy these for breakfast.
Makes 12 muffins
Ingredients
2-1/2 cups flour (I used a mix of white whole wheat, whole wheat, and barley flour)
1 tsp baking soda
1 tsp baking powder
½ tsp salt
½ tsp cinnamon
1 cup buttermilk
¾ cup brown sugar
½ cup canola oil
1 egg
2 tsp vanilla
1-1/2 cups rhubarb
½ cup toasted nuts ( almonds work nicely)
Procedure
Preheat the oven to 375 and line your muffin tin with cupcake papers.
Combine the dry ingredients: flour, baking soda, baking powder, salt and cinnamon. Set aside.
Combine the wet ingredients: buttermilk, sugar, oil, egg and vanilla.
Add the wet ingredients to the dry and mix together. The batter will be thick.
Chop the rhubarb and the nuts, then fold into the batter.
Distribute the batter evenly into the cups (they will be full) and bake for about 20 minutes. Remove from pan and cool. Enjoy. These muffins will only keep for a few days unless you freeze or refrigerate them.
Kitchen Notes
Buttermilk is a wonderful baking ingredient, but inconvenient to keep on hand in liquid form unless you bake a lot. I suggest a dry cultured buttermilk product that you can purchase in the grocery store (usually on the shelf with the other baking ingredients and powdered or evaporated milk). This product keeps in the refrigerator for a long time. If you use powdered buttermilk in a recipe, add it with the dry ingredients, then remember to add the appropriate amount of water with the liquid ingredients.
About Rhubarb: Rhubarb looks like weird red celery. Although used as a fruit, Rhubarb is botanically a vegetable, related to sorrel. Generally the stalks are considered too sour to eat raw. Rhubarb is high in calcium, potassium, and thiamine.
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