Last night I made my first rhubarb recipe of the season. Did an online search for rhubarb muffins, and these Rhubarb Ginger Muffins came up. I made them and they came out great, so I shared this fact on my personal FB page. After a few friends made requests for the recipe, I tried to find it online today but to no avail- where do these things go!?!? I had made a Microsoft Word version of it last night that I printed out to bring in the kitchen, so here that is. (I did not print the recipe from the blog because there wasn't an option to print the recipe without the long story behind it. I wish I could give credit to the originator of these yummy muffins, but the link is just not to be found and because of how I printed it, the info is not on my paper either.) Regardless, tis the season for all things rhubarb! Enjoy!! Rhubarb Ginger Muffins
makes 12 muffins to make the rhubarb + ginger compote 1 cup rhubarb, sliced into 1/2 inch pieces 1 Tablespoon fresh ginger, finely chopped 2 Tablespoons fresh orange juice (note, you’ll want to use the zest below) 1/4 cup sugar to make the batter 6 Tablespoons unsalted butter 1/2 cup whole milk 1 large egg 1 large egg yolk 1/2 teaspoon vanilla extract 1 1/2 cups all-purpose flour 3/4 cups sugar 1 1/2 teaspoons baking powder 3/4 teaspoon salt 1 Tablespoon orange zest Put a rack in the upper third of oven and preheat to 375° F. Generously butter muffin cups or line with cupcake papers.
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