Nest and Sparkle

Rhubarb ginger muffins

May 16, 2010 at 4:11 pm 1 comment

What a joy it is to have time to cook again! I’ve been inspired seeing spring season rhubarb in other people’s gardens lately. I don’t think it’s ever something I’ll grow in a container, but managed to find some fresh, organic, BC-grown stalks at the Whole Foods Market we’ve adopted as a our new grocery store. I chopped it up, added some sugar and then set about adapting my coffee cake recipe to create these muffins. They were delicious with a cup of coffee on the patio this morning.

Rhubarb ginger muffins
2 cups rhubarb, chopped
1/4 cup sugar
1/4 cup candied ginger, minced
1/4 cup butter
1/2 cup sugar
1 egg
2 cups whole wheat flour
2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons cinnamon
1/3 cup sunflower seeds
1/2 cup yogurt
1/4 cup milk

Stir together rhubarb, sugar and candied ginger. Let stand for about 10 to 15 minutes to let juices combine while you’re putting on a pot of coffee and measuring out the rest of the ingredients.

Cream butter and sugar in a mixer (KitchenAid) and add in egg. Combine dry ingredients and seeds. Fold dry ingredients, milk and yogurt into butter mixture. Stir in rhubarb mixture. Spoon into greased muffin tins and bake for approximately 20 minutes at 375F. Makes 12 muffins.

Entry filed under: Cooking, Home, Life, Local food. Tags: baking, breakfast, ginger, local organic food, muffins, rhubarb, vegetarian, vintage treasures, well-being.