So I thought maybe I would share some recipes with all of you now and then. This first one is a true yum-fest! Of course, if you are not a rhubarb fan, you won't think so - in that case, you should head over to someone else's blog!
Anyway, I love rhubarb. And it isn't around for very long, so I thought I'd share this today. Usually when we get rhubarb, I make stewed rhubarb, which both of us like, but I wanted to look for something different. I have tried a rhubarb cake (recipe next time!) which was a winner, but just this past Sunday, I made these muffins, and they are D-E-L-I-C-I-O-U-S. Unfortunately, I failed to note the source of this recipe; it's from a magazine, but I don't remember which one, and for that I apologize.
Buttery Rhubarb Muffins
1/2 cup butter
2 cups flour
1 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 cup sour cream (I used light sour cream (which is what we had), and it worked fine)
1 teaspoon cinnamon
1 teaspoon vanilla extract
2 cups diced rhubarb
Set oven to 400 degrees F.
Cook butter over medium-low heat until browned (~ 4 minutes); cool.
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
In a separate, smaller bowl or large measuring cup, mix sour cream, eggs, cinnamon, vanilla, and cooled butter.
Stir liquid ingredients into flour mixture, and fold in rhubarb. Fill 12 lined muffin cups with mixture and bake for 18-22 minutes. Cool in pan for 10 minutes, and then remove and allow to cool completely.
Makes 12 large muffins.
It's really pretty straightforward, and the results are worth it. I can also tell you that 12 muffins for two people is a lot, so I froze some. I had one yesterday, and it was just as yummy, so they freeze well.
Let me know if you try them, and what you think. And have a great weekend!