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Sunday, May 17, 2009

Cinnamon-Rhubarb Muffins

Rhubarb. One, if not the, first fruits available in New England. I've never cooked with it but I figured it was time I find a recipe to utilize this local tart treat. I actually picked up five stalks at a yard sale of all places and found this great cinnamon/rhubarb recipe online. The recipe came together really quickly, which is always a plus in my book and they smelled fantastic while baking. Here's a picture of me and my kids mixing up the batter. (Ignore my allergy face!) They enjoyed the sweet/tart combo and the muffins were gone in a matter of days. (We got our new aprons at that same yard sale, can't pass up $.25 aprons!) Enjoy!

Cinnamon-Rhubarb Muffins
from Fine Cooking
For the muffins:
2 cups all-purpose flour
3/4 cup granulated sugar
2-1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 cup sour cream
4 oz. (8 Tbs.) unsalted butter, melted and cooled slightly
2 large eggs
1 tsp. pure vanilla extract
1-1/2 cups 1/4-inch-diced rhubarb (7-1/4 oz.)

For the topping:
3 Tbs. granulated sugar
1/2 tsp. ground cinnamon

Position a rack in the center of the oven and heat the oven to 400°F. Line a 12-cup muffin tin with paper or foil baking cups.

Make the muffin batter: In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.

In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth. Lightly stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; do not overmix. Gently stir in the diced rhubarb. The batter will be thick.

Divide the batter among the muffin cups, using the back of a spoon or a small spatula to settle the batter into the cups. The batter should mound a bit higher than the tops of the cups.

Make the topping: In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous 1/2 tsp. of the cinnamon-sugar mixture over each muffin.

Bake the muffins until they’re golden brown, spring back most of the way when gently pressed, and a pick inserted in the center comes out clean, 18 to 22 minutes. Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes. Carefully lift the muffins out of the pan—if necessary, loosen them with the tip of a paring knife—and let them cool somewhat. Serve warm.

4 comments:

Cassie May 23, 2009 at 1:42 PM  

I've never tried anything with rhubarb in it. Maybe I'll try this recipe :)

Anonymous,  June 9, 2009 at 11:08 PM  

Your children are "cuties"! Where did the little one get her curls?!! These are happy "cooking moments together"!

Virginia June 9, 2009 at 11:11 PM  

Lucy got her curls from daddy and Evan got his red hair from his uncle (daddy's brother)!

Thanks for the comments. I'm trying to let the kids cook more and more, but two over-eager preschoolers can be a bit much sometimes!

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