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Wednesday, July 1, 2009

Rhubarb Muffins

One thing I find challenging in cooking is deciding what to make. Why is it that the person who cooks also always ends up deciding what to eat? I definately have those days when I know exactly what I want, but other days it really doesn't matter and I would rather have someone else make the decision. Last Saturday's breakfast fell into the latter category. So, I asked David to pick a general category as in egg, pancake, pastry, or cereal... Once I narrowed it down he chose the muffin category! As soon as he said muffin I knew what I would make. The rhubarb is taking over our garden and I have had this recipe saved since March. These are perfect Saturday morning muffins, simple to make, good with a cup of coffee. Would be perfect for relaxing morning out on the deck, and reading the paper if we weren't in Alaska at the height of mosquito season.

Cinnamon Rhubarb Muffins
adapted from Fine Cooking
2 cups all-purpose flour
3/4 cup granulated sugar
2-1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1 cup whole milk yogurt
8 tbsp. unsalted butter, melted and cooled
2 large eggs
1 tsp. vanilla extract
1-1/2 cups diced rhubarb
3 Tbs. granulated sugar
1/2 tsp. ground cinnamon

Position a rack in the center of the oven and heat the oven to 400°F. Line a 12-cup muffin tin with paper or foil baking cups.

In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.

In a medium bowl, whisk together the yogurt, melted butter, eggs, and vanilla until smooth. Lightly stir the yogurt mixture into the dry ingredients with a spatula until the batter just comes together; do not overmix. Gently stir in the diced rhubarb. The batter will be thick.
Divide the batter equally among the muffin cups, using the back of a spoon or a small spatula to settle the batter into the cups (I find slamming the pan on the counter helps). The batter should mound a bit higher than the tops of the cups.

In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous 1/2 tsp. of the cinnamon-sugar mixture over each muffin.

Bake the muffins until they’re golden brown, and a pick inserted in the center comes out clean, 18 to 22 minutes. Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes. Carefully lift the muffins out of the pan—if necessary, loosen them with the tip of a paring knife—and let them cool somewhat before serving or they will stick to the papers. Serve slightly warm.

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