One thing everyone, who knows me, will agree to is that I love to bake. We planted a garden a couple of years ago, and even though it is a little work, the fresh vegetables are wonderful. In our garden we have actually, for the first time, grown rhubarb. We have had stewed strawberry rhubarb, which is delicious with homemade bread. I have to thank my mother-in-law for teaching me how to make bread! Well today I made rhubarb muffins, and they are delicious. He is the recipe:
For the muffins:
2 cups all-purpose flour
3/4 cup white sugar
2-1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1 cup sour cream
1/2 cup unsalted butter, melted and cooled slightly
2 large eggs
1 tsp. pure vanilla extract
2 cups 1/4-inch-diced rhubarb
For the topping:
3 Tbs. white 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 baking cups.
Make the muffin batter: 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 sour cream, melted butter, eggs, and vanilla until smooth. Lightly stir the sour cream 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 among the muffin cups, using the back of a spoon or a small spatula to settle the batter into the cups. The batter should mound a bit higher than the tops of the cups.
Make the topping: 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, spring back most of the way when gently pressed, 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. Serve warm.
These are delicious. I doubled the recipe and used an icecream scoop to scoop out the batter and the recipe made 2 1/2 dozen.