3 rhubard muffins with hopefully not the last sweet peas from the gardenI was outside wandering around the yard after work, picking a few tomatoes for supper and getting ready to barbecue some chicken. Another glorious weather day! My husband came home and proceeded to let me know "frost by this weeked"........Thump! down came the blissful state. Frost! It can't be so. I felt the urgent need to pick something living, and make something....anything from it. I looked at my young rhubarb plant. The gardening books say "do not harvest any rhubarb for the first year, as the plant needs all the energy it can get from the leaves to feed it's roots." Well......if frost is coming, the rhubarb is dying anyway and I'm making something. Here is a delighful little muffin recipe, adapted from Nigella's (a.k.a. the domestic goddess), book Feast, changed to meet my tastebuds, and with volume measurements included. I added the crystallized ginger, and used almonds instead of Nigella's walnuts. Last gasp indeed!
Rhubard Muffins
250 grams soft brown sugar (1 1/2 cups packed)
80 ml canola oil (1/3 cup)
1 egg
2 tsp vanilla extract
250 ml buttermilk (1 cup)
175 grams rhubarb, diced to about 1/4 inch pieces (2 cups)
75 grams nuts (3/4 cup) (slivered almonds are nice)
300 grams all purpose flour ( 2 cups)
50 grams wheat germ ( 1/2 cup)
2 tsp baking powder
1 tsp baking soda
1 tbsp crystallized ginger, cut into small dice
Topping:
1 tbsp demerara or sugar in the raw mixed with 1/2 tsp poudre douce*
Prehat the oven to 350 degrees. Spray a muffin tin with non stick spray
Mix the sugar, oil, buttermilk, egg and vanilla together. Measure and mix all dry ingredients together. Mix wet ingredients into dry and then add the rhubarb and nuts. Spoon into muffin tin. Sprinkle sugar topping over batter and bake for approximately 20 minutes until a toothpick or cake tester comes out clean.
*poudre douce is a spice mix of cinnamon, cardomom, cloves and ginger that can be used anywhere that cinnamon is used. Extraordinary flavour!
Rhubard Muffins
250 grams soft brown sugar (1 1/2 cups packed)
80 ml canola oil (1/3 cup)
1 egg
2 tsp vanilla extract
250 ml buttermilk (1 cup)
175 grams rhubarb, diced to about 1/4 inch pieces (2 cups)
75 grams nuts (3/4 cup) (slivered almonds are nice)
300 grams all purpose flour ( 2 cups)
50 grams wheat germ ( 1/2 cup)
2 tsp baking powder
1 tsp baking soda
1 tbsp crystallized ginger, cut into small dice
Topping:
1 tbsp demerara or sugar in the raw mixed with 1/2 tsp poudre douce*
Prehat the oven to 350 degrees. Spray a muffin tin with non stick spray
Mix the sugar, oil, buttermilk, egg and vanilla together. Measure and mix all dry ingredients together. Mix wet ingredients into dry and then add the rhubarb and nuts. Spoon into muffin tin. Sprinkle sugar topping over batter and bake for approximately 20 minutes until a toothpick or cake tester comes out clean.
*poudre douce is a spice mix of cinnamon, cardomom, cloves and ginger that can be used anywhere that cinnamon is used. Extraordinary flavour!
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