I just got the cutest little cookbook on the clearance rack at B&N: Cupcakes & Muffins. It has lots and lots of great recipes, all illustrated with mouth-watering photos–yum! I’ll be trying a bunch of them, but the first: Rhubarb Muffins. I just love rhubarb in baked goods; the lovely sour bites surrounded by slightly sweet yumminess…mmmmm! Sugar on top adds the perfect balance, and is super pretty:
- 1 egg
- 2 TBSP vegetable oil
- 1/3 cup sugar
- 1 cup milk
- 1/4 cup sour cream
- 1 tsp vanilla
- 2 cups flour
- 2 1/4 tsp baking soda
- 1/2 tsp cinnamon
- 1 1/2 cup diced fresh rhubarb
- sugar for topping
Preheat oven to 400F and line a standard muffin tin with paper liners.
Place egg in a bowl and beat lightly.
Add oil, sugar, milk, sour cream and vanilla, stir to combine. (Stirring did not work to incorporate the sour cream–I ended up using a whisk.)
Sift flour, baking soda, and cinnamon into a large bowl. Make a well in the center and pour wet ingredients and rhubarb into the well. My well overflowed…oh “well!” (Couldn’t help it!) Stir just enough to combine.
Spoon batter into prepared liners, 3/4 full. Sprinkle with sugar.
Bake 20-25 minutes, until golden brown and a skewer inserted in the middle of a muffin comes out with just a few moist crumbs. My, aren’t they pretty?
Cool in pan 5 minutes, then transfer to a wire rack to cool completely…or do what I did and transfer to a plate, cut in half and apply a bit of butter. Watch it melt for just a second and take a bite, and another bite, eventually licking your finger to pick up the crumbs on the plate. Pair them with your morning coffee–mmmmm! Yummy!
The leftovers kept really well for a few days in a ziploc bag on the counter, ready to be microwaved for a few seconds, buttered and snacked on! Serve these rhubarb muffins warmed, with a scoop of ice cream and you have dessert!