Oh, the ever loved muffin. Lovely in it’s simplicity. Like clouds of shortbread and near impossible to screw up. Even a bad muffin is still a muffin. Or at least that is the opinion of my darling children. They will still eat my muffins, even when they turn out crumbly and so dry you nearly choke with each bite. Luckily, rhubarb muffins are almost never dry.
Whole Wheat Rhubarb Muffins with Cinnamon & Ginger
- 2 1/4 cups whole wheat flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 3/4 cup milk
- 1/2 cup olive oil
- 1 egg
- 2 cups diced rhubarb 9thawed from frozen or cooked down slightly)
- 1 tablespoon ground ginger
- 2 Tablespoons ground cinnamon
Don’t skimp on the cinnamon or ginger. The kick is the whole point. Heck, go for broke and add a pinch of cayenne.
Preheat oven to 350 degrees F.
In a large bowl, sift together the flour, baking powder, spices, and salt. In a separate bowl, cream together sugar, egg, oil, and milk. Add Rhubarb. Fold the flour mixture into the wet mixture. Batter will be a little thick. Scoop batter into prepared, lined muffin pans. (Either paper liners or greased pan cups.) Bake in preheated oven for 25-30 minutes, until a toothpick inserted into the center of a muffin comes out clean. Makes 18 standard muffins.
Now, personally, I say to always use liners with fruity muffins because you just never know if the acidity of the fruit/vegetable will alter how ‘done’ the texture turns out. I would rather have underdone muffins in liners for ease of removing the mess from my pan. But hey, that’s just me. I have sold my soul to parchment paper, so muffin liners are no big deal around here.
Once they have cooled about five minutes, cut one in half and apply ample amounts of salted butter while it is still warm. Butter soothes the soul. It makes everything better.
Also check out:
Pear Rhubarb Smoothie with Dandelion Greens
Rhubarb & Mixed Berry Pie {Gluten Free}
Rhubarb Oat Muffins with a Tart Rhubarb Glaze