Rhubarb. One of the three marvels of spring (the other two being asparagus and strawberries, in case you're wondering). Up until this spring, my use of rhubarb was limited to compote and meringue sponge cake. And as much as I love those two, they get a bit boring after a while. Time to find something else. Which means time to raid Tastespotting's archives for new recipes. And here's number 1: Cinnamon rhubarb muffins.
All in all, these muffins don't offer anything spectacular. They're simple as any muffin recipe, neither contain a secret ingredient, nor fancy spice combinations and or extravagant decorations. They do, however, have the perfect texture and moisture and they taste comfortingly of home and childhood and spring mornings on the balcony.
I made them for a girls' movie night a few weeks ago (Mean Girls and Legally Blonde) where they worked as perfectly as for the following morning's breakfast.
(Recipe by Coco Bean)
Makes for 12 muffins
220 g/2 cups flour (I used 1 cup whole wheat and 1 cup all-purpose)
75 g/0.3 cup brown sugar
60 ml/0.25 cup maple syrup
2.5 tsp baking powder
1 tsp ground cinnamon
0.5 tsp baking soda
0.5 tsp salt
250 g/1 cup yogurt
4 Tbsp unsalted butter, melted
1 large egg
1 egg white
1 tsp pure vanilla extract
3 medium rhubarb stalks
2 Tbsp maple syrup
Preheat the oven to 200°C/400°F. Line 12 muffin tins with cupcake liners.
Chop the rhubarb into 0.5 cm/0.25 in pieces and put aside.
In a large mixing bowl, combine the dry ingredients. In another bowl, combine the wet ingredients and whisk until smooth. Fold the wet ingredients into the flour mix, stir until just combined. Don't over-mix it or the muffins will get bone-dry. Gently stir in the diced rhubarb.
Mix the maple syrup with a generous pinch of cinnamon and cardamon, then put aside.
Divide the batter among the muffin cups, put into the oven and bake for 18-22 minutes. When done, remove from the oven and let them cool for 10 minutes, then glaze them with the maple spice mixture and leave to cool completely.