What I'm eating: Coffeemamma's Rhubarb Muffins, made out of the skinny little fresh rhubarb stalks from our garden. We put the plant in last year (actually more than one, but this is the survivor), but it produced nothing all last summer. This spring it started getting leaves very early, and I managed to get enough from it today to make a double batch of the muffins that we never got to try last year. (See Coffeemamma's comment on last year's post; the comments in the recipe are hers as well.) (Update: Coffeemamma has been taking a break from blogging, for various very good reasons, but she's posted a Blue Castle Update today.)
Sour Cream Rhubarb Muffins
Blend these together in a small bowl:
1/2 cup sour cream
1/4 cup vegetable oil
1 large egg
Stir these ingredients together:
1 1/3 cup flour (I have successfully substituted 1 cup unbleached, 1/3 cup whole wheat)
1 cup diced rhubarb
2/3 cup brown sugar (or raw cane sugar)
1/2 tsp. baking soda
1/4 tsp. salt
Stir in sour cream mixture until moistened (batter will be thick).
Drop large spoonful into 12 greased muffin cups or paper-lined muffin cups.
In small bowl, combine these ingredients:
1/4 cup brown sugar
1/2 tsp. cinnamon
2 tsp. melted butter
Spoon this over batter (or lightly brush muffins with melted butter and sprinkle with sugar-cinnamon if you have a jar on hand). Bake muffins at 350 degrees for 20 - 25 minutes. (A note from the Treehouse: you might want to put a cookie sheet under your muffin pans just in case of drips--the sugar mixture bubbles a bit.)
I always double this recipe, and they are still gone the same day they are made ;-) Enjoy!