Tucked away, very awkwardly on our allotment is massive, beautiful rhubarb crown that we very luckily inherited with the plot. As last year was out first, not knowing how well established it was, I daren’t harvest any for fear of damaging the crown & so I’ve been waiting ever so patiently for those long, thick stalks to come through this year. Finally, after a very disappointing summer here in Wales, they’re ready (better late than never eh!). Even though I didn’t grow it myself & have done very little to keep this plant alive aside from watering & weeding it, I can’t help but feel a massive sense of achievement each time I leave the lot carrying hefty pink stalks with their huge, fanning leaving still attached, bouncing along with each step (because, you know, gotta show those homegrowns off!).
Now that we’re here in a very late rhubarb season, I can finally start having a little play with them in the kitchen & I’m so excited! These little rhubarb & buttermilk muffins were first in line as I had a very old recipe that I recalled making years ago but never really finessed. Boy am I glad I finally did! The buttermilk makes these muffins are so tender, moist & light. With jammy little burst of rhubarb throughout & a crunch demerara topping these are very addictive. We enjoyed these for many breakfasts, both warmed & cold but my favourite was served with a little yogurt & strawberry jam (trust me).
RHUBARB & BUTTERMILK MUFFINS
(makes 12 small or 6 large muffins)
Ingredients:
- 285ml buttermilk
- 100ml rapeseed oil
- 1 egg
- 50ml milk
- 1 1/2 tsp vanilla extract
- 150g granulated sugar
- 250g plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- Pinch of salt
- 250g rhubarb, trimmed & cut into small chunks
- 2 tbsp demerara sugar (to top)
Method:
- Begin by lining a 12 hole muffin pan with muffin cases or square pieces of baking parchment
- In a large bowl or jug, combine the buttermilk, oil, egg, milk & vanilla & mix well
- In a separate bowl sift together the flour, baking powder, bicarbonate & salt before adding the sugar to the bowl & mixing everything together
- Pour the wet ingredients into the dry & use a spatula to fold everything together until nearly combined (where it’s almost there but still has a few pockets of flour left)
- Add the rhubarb to the bowl & fold everything together until evenly distributed & combined
- Divide the mixture equally between the muffin cases before sprinkling over the demerara sugar on top of each one
- Bake at 180°c for 15-20 minutes, until a beautiful golden brown colour & the muffins spring back when pressed gently with a finger
- Leave the muffins to cool for 5 minutes before carefully removing from their tin & placing on a cooling rack to fully cool
