The rhubarb recipes aren’t going to disappear anytime soon. This and spinach are the only things edible growing in my yard for the moment.
N has decided to be a muffin person. By that I mean that he has mentioned several times that he would happily eat a muffin every day if they were available. “Fluffy, moist goodness,” I believe was his exact quote. And these muffins are the ones that inspired said quote… they’re delish. Trust me.
Adaptation of my grandma’s sour cream muffins recipe
1-1/2 c. whole wheat pastry flour
1/2 c. AP flour
3 t. baking powder
3/4 c. brown sugar
1 t. cardamom
dash of salt
1/2 c. applesauce
3/4 c. yogurt (I used strawberry- could use vanilla, plain, lemon, blueberry…)
3 T. melted butter
1 T. milled flax seed
2 c. chopped rhubarb sprinkled with a little sugar (~ 1 T.)
Preheat oven to 375. In a large bowl, whisk together flours, sugar, cardamom, powder, and salt. In a small bowl, mix together the egg, applesauce, yogurt, butter, and flax seed. Make a small well in the dry ingredients, pour in the wet ingredients, and fold together only until blended with a spoon or spatula. Fold in rhubarb.
Spoon into muffin tins with paper liners or sprayed with non-stick spray. Bake for ~20 minutes, until the tops feel springy and not batter-y when poked.
2 T. melted butter
2 T. sugar
1/2 t. cardamom
Mix together the sugar and cardamom in a small dish. Once the muffins are cool to the touch, lightly roll the tops in melted butter and let the excess drip off; then roll in the cardamom-sugar mixture. Adds a subtle sweet-and-crunchy top to offset the tender tart center. Mmm. :)