Rhubarb muffins
This is a great way how to finish off rhubarb season- baking some juicy rhubarb muffins š
320 g all purpose flour, I like to replace 1/3 with whole grain flour
150 g sugar
Ā¼ tsp salt
2 tsp baking powder
Ā½ tsp baking soda
grated lemon peel of 1 lemon
250 ml buttermilk
1 large egg, room temp
120 ml vegetable oil
300 g fresh rhubarb, cut into small pieces
Optional: add 100 g frozen (no need to defrost) blueberries, raspberries or black currants
Makes 12 muffins
1. Preheat the oven to 190 degrees (celsius). Place muffin liners in the muffin pan.
2. In a large bowl stir or whisk together the flour, sugar, baking powder and soda, salt and lemon peel. Set aside.
3. In a medium bowl beat the egg and then add oil and buttermilk.
4. Take the large bowl and create a pit in the middle of the flour mixture. Pour in the egg mixture and stir everything very gently.
Be careful not to over mix the batter, there might be some lumps left and that is ok. If over mixed, the muffins could turn out dense and not as fluffy.
5. Add the rhubarb and berries (if chosen to use) to the batter and stir in slowly.
6. Pour the batter in the muffin tin, spread it evenly. Place the tin in the middle of the oven and bake for 25 min. The muffins will be well risen and a little golden brown on the top. Check the center with a toothpick.
7. When removed from the oven, let the muffins cool for 5-10 min and then serve.
Recipe: Ärija Avota
Photo: Oto Avots
