Rhubarb and Vanilla muffins

Hi all,

As L. so wisely pointed out last week, there’s no fudging way we’re letting this miserable winter weather bring us down!

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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.

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Ingredients:

  • 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 sugar20140126-204913.jpg
  • 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

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Preparation:

  • 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.

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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!

Min’

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