How often do you bake?
For me it varies. You may find it hard to believe from the frequency I’ve blogged lately but I sometimes go nearly a fortnight without baking anything. Then I’ll have a mad burst and bake 3 or 4 things over the space of 1 or 2 days.
These muffins were the first thing produced on one of these busy days. My in-laws were visiting which generally means my husband and Ted being otherwise occupied leaving me free to produce dinner and anything else I can manage to squeeze in either side of it until Buba and Deda (Serbian for Grandma and Grandad) have gone back home.
The muffins took just 35 minutes to make from cupboard to cooling rack leaving me plenty of time and energy to rack up a few more things later that day.
They were amazing eaten warm (I wolfed one down before the in-laws had even arrived) but just as pleasing cold as an afternoon snack. Which is just as well really, as you wouldn’t want to feel compelled to eat twelve sticky muffins before they cooled down would you?
Rhubarb Muffins
Ingredients
- 150 g soft light brown sugar
- 1 tbsp sunflower oil
- 1 egg large
- 1 tsp vanilla extract
- 100 ml buttermilk
- 100 g rhubarb fresh, finely diced
- 175 g wholemeal flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- pinch salt
Instructions
- Preheat your oven to 200c / gas mark 6. Line your muffin pan with large paper cases.
- In a large bowl place 125g of the sugar, the oil, egg, vanilla extract and the buttermilk. Beat until mixed then stir in the diced rhubarb.
- Sift over your dry ingredients into the bowl; wholemeal flour, baking powder, bicarbonate of soda and salt. Stir until just combined and no more so not to make the texture of your muffins too heavy.
- Spoon the mixture into your muffin cases, filling them around three quarters full. Sprinkle their tops with the remaining sugar and bake for 18-20 minutes until golden. A cocktail stick will come out cleanly when they are done but take care not to over do them.
- Leave to stand in the tin for a few minutes before transferring them to a wire rack to cool. Fantastic eaten immediately but will keep for several days (in theory) in a tin.
Notes
I made these last Sunday for brunch! They were so yummy I made them again on Wednesday. I only got 8 muffins from my mixture as I wanted them to have the 'muffin top'. It was my first recipe from the book, but I have since made the nut loaf and it was delicious too
Morwenna xo
Love rhubarb. These look yum. Hope you're feling better after the tooth job! Get better soon!
Delightful. I am loving all these rhubarb recipes recently and will have to remember this one!