Rhubarb is still going strong in the garden, so for our treats this week Jonny and I each made a different muffin using rhubarb. Jonny made oatmeal apple-sauce rhubarb (with pieces of fresh apple in it too!). Mmmmmm….
I went with a simpler recipe – plain rhubarb muffins. The muffins have a lot of rhubarb in them so dough was full of pretty pink pieces. The recipe made a dozen medium sized muffins which is perfect because I only have one muffin pan.
I sprinkled the tops with brown sugar before baking and they turned out perfect! Just a little brown on top and so moist with all the rhubarb. I added almond flavouring to the muffin batter which I think works quite well with the rhubarb.
Since we have an almost endless supply of rhubarb I will be making these muffins again (and again)!
Easy Rhubarb Muffins (adapted from Muffin Mania)
1 1/4 c flour
1 1/2 tsp baking powder
1/4 c. white sugar
1/3 c. brown sugar
1 1/2 c. chopped rhubarb
1/2 c milk
1/4 c. vegetable oil
1 1/2 tsp. almond flavouring
brown sugar for sprinkling
Preheat oven to 375F
Mix the dry ingredients together in the bowl of a stand mixer. In a small bowl whisk together the wet ingredients. Add the wet ingredients to the dry, mixing until just blended. Stir in the diced rhubarb. Spoon into 12 lined muffin cups and sprinkle each with a small amount of brown sugar. Bake for about 20 minutes.