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Good Morning Good Muffin ~ Rhubarb Wakeup

Morning muffins with tangy barb, so easy, so tasty, and they are a joy to make.  Speaking on that sentiment, The Joy of Cooking’s opening quote affirms precisely how I feel while baking and writing: “Joy’s soul lies in the doing.” ~ William Shakespeare


When the children and I harvest our own fruit, make our own food and eat it with satisfaction, we find our joy in doing, and each experience is amplified. There is no question that these muffins are enjoyed exponentially more than anything we might buy.

After harvesting rhubarb and making gobs of sauce, we most often still have some bright, red shoots growing away. For rhubarb that goes unused at harvest, freezing is the method.  After my mother’s habit, extra barb in summer is chopped, bagged and frozen and comes out for a recipe just such as this.

Though I’ve never seen an actual written recipe for rhubarb muffins, it is perfectly simple to modify any fruity muffin recipe to accommodate your rhubarb. Begin by chopping the barb into berry sized bits and coat it in sugar to stand for about 1/2 hour.  This is to soften the stringiness of the barb, possessing very little sugar on its own.  Then begin your batter.


Rhubarb Muffin Recipe

1 1/2 c Rhubarb, chopped in 1/2 inch peices

1/2 c sugar

2 c flour (I use organic Bluebird Grain Farms flour here)

1 T baking powder

1/2 t salt

2 eggs

1 c milk or cream

2/3 c sugar

1/2 c melted butter or vegetable oil

1 t vanilla

1~ Combine chopped rhubarb and 1/2 cup sugar in a small bowl and set aside for 1/2 hour, stirring occasionally; Set oven to 400F.

3~ Combine all dry ingredients in a large mixing bowl; combine sugar, eggs, butter and vanilla in a separate bowl.

4~ Make a well in the center of dry ingredients and add the egg mixture.

5~ Mix to barely combine (the batter should look lumpy and not fully mixed for proper rising); fold in rhubarb, and fill greased muffin tin cups.

6~ Bake for 12-15 minutes or until a toothpick inserted comes out clean.

7~ Let cool for a couple minutes before removing from pan; serve warm with butter.

Yeild: 12 muffins

Love from Our Kitchen to Yours, Georgina @ Soul & Stomach

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