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Wednesday, October 15, 2014

Rhubarb All Year Round

Happy Hump day! Last week I was given some fresh rhubarb from one of my students' parents. After giving it much thought (honestly, not that much - I knew just what to do!) I decided to make strawberry rhubarb muffins to take with me on an upcoming visit to my sister. Two ingredients that are just out of season, but delicious nonetheless. I found a recipe that yields moist, giant muffins (I made regular-sized muffs and changed the timing) and the results were delightful, for any time of year! Lizzy Bee's Note: these are VERY moist. It's important to make sure there's no crumb, or a dry crumb, on the muffins when you insert a tester/toothpick to check if it's done. If you aren't following the jumbo muffin timing, this is especially important. Keep checking!

Jumbo Strawberry-and-Rhubarb Muffins
Georgia Pelligrini

  • 3 cups all-purpose flour
  • 3/4 cup turbinado sugar, plus more for sprinkling
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 stick plus 2 tablespoons unsalted butter, melted and cooled slightly
  • 2 large eggs
  • 1 1/2 cups buttermilk
  • 1 3/4 cups diced strawberries
  • 1 3/4 cups diced fresh rhubarb
  • 1 teaspoon finely grated lemon zest
  1. Preheat the oven to 375° and position the rack in the lower third of the oven. Coat 6 jumbo muffin cups with nonstick baking spray. In a large bowl, mix the flour with the 3/4 cup of sugar, the baking powder, baking soda and salt. In another large bowl, beat the butter with the eggs until well combined. Fold in the dry ingredients and buttermilk in 2 alternating additions, then fold in the diced strawberries and rhubarb and the grated lemon zest.
    Butter and eggs

    Dry ingredients

    Mixing the wet into dry

  2. Spoon the batter into the prepared muffin cups and sprinkle the tops generously with sugar. Bake for 50 to 60 minutes, until golden on top and a toothpick inserted in the center of a muffin comes out clean. Transfer the muffins to a rack to cool before serving.
    Measured with an ice cream scoop

    Freshly baked

    Muffins cooling on the rack
MAKE AHEAD The muffins can be stored in an airtight container overnight. Reheat for 5 minutes in a 375° oven.

Happy baking!

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