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Rhubarb and muscovado muffins

April 25, 2012 by Katie Bryson

Rhubarb at the allotmentRhubarb is one of my favourite things – sharp and sweet, vibrantly coloured and just springs up at the allotment without me having to do anything. Job’s a good ‘un.

Crumble is the obvious vehicle for it, especially with some stem ginger and lashings of custard. The crumble cake I made last year was particularly good.

But I rustled up a quick batch of muffins at the weekend with my latest pickings, and boy were they good! I decided to pair the tart rhubarb with the treacle flavours of muscovado sugar – both in the sponge and a layer scattered on top.

Rhubarb and muscovado muffins

The results were magnificent. A muffin that’s ideal for breakfast with some yoghurt, a nice coffee break or a picnic/lunchbox treat.

I used some fab hexagonal cake cases I’d bought last summer from Carrefour, which look rather fetching.

They’re based on this recipe from Rachel Allen, but i’ve rewritten my own version and method out below.

They’re not too sweet, the rhubarb flavour is there but not too dominant for younger taste buds to object to, and the dark sugar gorgeousness gives the sponge a wonderful rich colour and flavour that lingers pleasantly on your tongue.

Bake them and watch them disappear into the nearest tummies at rapid speed.

Rhubarb muffins

Rhubarb and muscovado muffins
makes 8

125g muscavado sugar, plus extra for sprinkling
1 tbsp vegetable oil
1 egg
1 tsp vanilla extract
100ml buttermilk (see tip below)
100g rhubarb (see tip below)
180g plain flour
1 tsp baking powder
1 tsp bicarb soda
pinch salt

1. Pre-heat the oven to 200C/180C fan/gas 6 and line a muffin tray with cases. Put the sugar, oil, egg, vanilla extract and buttermilk into a bowl and mix until smooth.

2. Stir in the rhubarb, then add the plain flour, baking powder, bicarbonate of soda and a pinch of salt. Mix together until combined and then divide between 8-10 muffin cases. They should be about 2/3 full of mixture.

3. Bake for 20 minutes until risen and deeply golden. Transfer to a cooling rack and then tuck in. Especially good served with coffee.

Tip: I’d already cooked up 200g of rhubarb with a splash of water and 3 tbsp of muscovado sugar, so just bunged half into my muffin mix. You could add it uncooked, just make sure you chop it up really fine.

Buttermilk: If you don’t have any or can’t get hold of it then you can make it really easily. Combine 240ml milk with a tablespoon of lemon juice or white wine vinegar.

I’m thinking of making rhubarb crumble ice cream next – just need to clear a space in my freezer AND remember to put my ice cream maker bowl in there the day before. Somehow this never seems to happen at the moment!


 one ingredient

Tiz the season of rhubarb, so this recipe is getting entered into Ren’s Simple and in Season event over on Fabulicious Food, and Working London Mummy’s One Ingredient. Check them both out for some inspiration.

 

Filed Under: 1 Featured Recipes, Allotment, Bakes, Packed lunch Tagged With: muscovado sugar, rhubarb cake, rhubarb muffins, rhubarb recipe ideas

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Comments

  1. Fishfingers for tea says

    April 25, 2012 at 4:46 pm

    Oh wow, yum! I adore rhubarb in any form but these look magnificent. I love your cake cases too, something a little different 🙂

  2. Katie Bryson says

    April 25, 2012 at 7:42 pm

    Thanks Sian – they really were unbelievably scrummy! Can’t wait to pick my next batch of rhubarb – this rain will certainly be helping the crop!

  3. ritacooksitalian says

    April 26, 2012 at 10:26 am

    I am not a big fan of rhubarb, but these muffins look very inspiring. The hexagonal cake cases are lovely: these muffins are ready for going into the picnic basket. P. S. I appreciate the tip about the buttermilk which is not easy to source.

    • Katie Bryson says

      April 27, 2012 at 3:16 pm

      They’re not at all overpowered by rhubarb flavours – pretty mellow. And yes – ideal for picnics – albeit indoor ones right now!

  4. working london mummy says

    April 27, 2012 at 12:53 pm

    wow these look great. I like the idea of muscovado sugar with the rhubarb. and they certainly look like a great breakfast!

  5. working london mummy says

    April 27, 2012 at 12:54 pm

    ps I must check out the baking section at Carrefour on my net trip to France !

    • Katie Bryson says

      April 27, 2012 at 3:15 pm

      ooh yes you really should! I’m a sucker for supermarkets when we go on holiday… love seeing all the different stuff!

  6. Ren Behan says

    April 27, 2012 at 3:13 pm

    Wonderful! How amazing are those muffin cases?! A lovely seasonal recipe thanks for linking up, too! Xx

    • Katie Bryson says

      April 27, 2012 at 3:14 pm

      Thanks Ren – lost myself on a daily basis in the aisles of Carrefour when I was on holiday last year… love unusual baking products 🙂

  7. Laura@howtocookgoodfood says

    April 28, 2012 at 6:01 pm

    Such a lovely way of using rhubarb. I am hoping to have enough on my allotment next year to be cooking with it. Thanks for sharing this recipe and muscovado is my favourite sugar!

    • Katie Bryson says

      April 29, 2012 at 1:20 pm

      you’re welcome – good to hear from a fellow allotment enthusiast!

Trackbacks

  1. Simple and in Season April Round Up | Fabulicious Food says:
    May 1, 2012 at 1:22 pm

    […] Also out picking rhubarb was Katie from Feeding Boys and a Firefighter. Katie made Rhubarb and Muscovado Muffins using her own-grown produce. I think we all fell in love […]

  2. Double chocolate chip muffins says:
    June 16, 2014 at 8:10 pm

    […] Rhubarb and muscovado muffins | Michelle’s egg free, dairy free wholemeal banana and date muffins | Urvashi’s […]

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I’m Katie Bryson – Freelance Food Writer, wife of a strapping vegetarian and mum of two boisterous boys – keeping them all fuelled and trying to stay sane is a daily challenge so I thought I’d share my experiences. Read More...

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