As L. so wisely pointed out last week, there’s no fudging way we’re letting this miserable winter weather bring us down!
So following her advice, I decided to bake us some homey goodness to bring some cheer to a rainy Sunday.
I give you: Rhubarb and vanilla muffins. I know, it’s way too early for rhubarb, but I had a tin in my cupboard (a bit random) and no intention of going back out in the rain for more ingredients so I made do.
I found a great recipe on The Seaside Baker – I also noted that they have yummy looking gluten free recipes. Funnily enough the recipe is actually an American translation of a French one. It gives lovely moist and spongy muffins, the vanilla compensating the slight tartness of the rhubarb.
- 1 cup plus 2 tbsp flour (gluten free)
- 3/4 tsp baking powder (gluten free)
- Pinch of salt
- 2/3 cup granulated sugar
- 2 tbsp light brown sugar
- 3 eggs
- 3 tbsp butter, melted
- 2 tbsp buttermilk or milk
- 1 tsp vanilla
- 2 cups diced rhubarb
- (3/4 tsp xanthan gum)
- I also added a dollop of maple syrup
- Preheat the over at 180°C
- In a bowl, mix the eggs and sugar until light.
- Add melted butter, vanilla and buttermilk.
- Stir in the flour, baking powder and salt (plus gum) and mix to combine.
- If using gluten free flour, you might want to add 1 or 2 tbsp milk.
- Pour into muffin tray – you can slightly grease it or use paper trays to line it. You can also make a cake rather than muffins.
- Spread the diced rhubarb on top and sprinkle with light brown caster sugar. You can use regular sugar too but I don’t know if you’d get such a nice golden effect once cooked.
- Bake at 180°C for 10-15 min, or until a knife comes out clean. The original recipe is for a cake, and cooksfor 30 min – I wonder if the muffins would work with fresh rhubarb as I am not sure how long the rhubarb needs to cook.
- Take out of the oven and let the muffins cool on a rack for a while, then enjoy!
You can replace the rhubarb with other fruits or berries. I think you can replace some of the sugar with maple syrup, which should work wonders with blueberries.
I have to go fend off my flatmates lest they eat all the muffins (there’s no resisting the smell of baking vanilla) but wish you all a great week ahead!