Friday, July 12, 2013

Week 6 Recipes - Rhubarb Muffins!

What to do with rhubarb besides pie?  Well, you can make salad dressing (see my previous post Week 2 Recipes - Gourmet Salad ).  Or you could make rhubarb muffins!

These are simple and delicious and will use up your entire supply of rhubarb.  The rhubarb does not need to be pre-cooked with sugar.  The muffins have enough sugar all on their own and the straight rhubarb gives them a sweet and tangy flavor.  I do not particularly like nuts in baked goods, but if you do, try adding 3/4 cup chopped pecans to the dry ingredients.

These muffins are best enjoyed with morning coffee, as an after lunch "dessert" or for a late afternoon pick-me-up.  Your choice!

Rhubarb Muffins 
(recipe adapted from loveitvegan.popcred.net)


1 1/2 c. whole wheat flour
1/2 c. all purpose flour
3/4 c. sugar
1 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
3/4 c. orange juice
1/4 c. canola oil
Egg replacer for 1 egg ( you can use 1 tbsp. flax seed meal mixed with 3 tbsp. water OR 1 1/2 tsp. egg replacer mixed with 2 tbsp. water)
1 1/2 c. rhubarb, diced (5-6 stalks - I just used all that CRO gave us this week)
2 tsp. orange zest

Preheat oven to 350 degrees and prepare muffin tins by spraying with cooking spray or lining with paper muffin cups (makes about 12).  In a large bowl, add the flour, sugar, baking powder, salt, and baking soda.  Mix well. I n a separate smaller bowl, add the orange juice, zest, oil, and egg replacer. Stir well.  Stir the rhubarb into the wet ingredients.  Add the wet ingredients to the  dry ingredients and stir by hand until just combined. Don’t overmix! Spoon batter into muffin tins.  Bake in oven for 25-30 minutes until the tops are barely brown and a toothpick inserted into the center of a muffin comes out fairly clean.  Don’t burn your mouth on the hot rhubarb!

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