These rhubarb muffins are delicious (especially warm), moist, and to the delight of my little lady, they have a pink tinge. My baking recipes are very simple and vague, but this is deliberate and makes life very easy 🙂 We didn’t have to go far to forage for our rhubarb as we have an abundance in our garden, and after already making rhubarb wine, the rhubarb muffins was a great way for the children to enjoy this garden produce too.
300g rhubarb (once leaves and ends are removed), chopped up.
1/2 mug butter.
1 mug sugar.
1 teaspoon vanilla essence.
2 cups of flour.
1 teaspoon baking powder.
1 teaspoon baking soda.
Clean and chop the rhubarb up. Place in a pan, submerging 2/3 of the rhubarb in water.
Bring to the boil, then simmer (stirring occasionally) until all the rhubarb is soft (stewed).
Cream the butter and the sugar.
Beat in the eggs.
Add the rhubarb and vanilla essence.
Mix the flour, baking soda, and baking powder together, and then gradually mix into the wet ingredients.
Spoon into muffin cases 3/4 full.
Cook at 190 degrees for 15-20 mins.
Remove the rhubarb muffins from the oven and allow to cool. If you can eat these slightly warm they are scrummy, but taste good cooled too 🙂