These are some of my favourite muffins and one of the most delicious ways to use rhubarb. The combination of the tart rhubarb and buttermilk with the crunchy sugar and cinnamon crust is a match made in heaven. Try them warm out of the oven and try and stop at one!
Ingredients (makes 16)
For the rhubarb mixture
1 bunch rhubarb, washed, ends trimmed
2 tablespoons water
2 tablespoons sugar
For the muffins
1 cup rhubarb mixture
1 ¼ cups plain flour
½ cup sugar
2 teaspoons baking powder
¾ cup buttermilk
¾ cup olive oil
For the sugar-cinnamon crust
⅓ cup sugar
2 tablespoons ground cinnamon
Preheat the oven to 180°C fan-forced. Line muffin tins with 16 patty pans.
Chop rhubarb into small, even pieces and cook with water and sugar in a small saucepan over a medium heat until the rhubarb is tender and the sugar has dissolved. Stand for 5 minutes to cool.
Add flour, sugar and baking powder into a large bowl and make a well in the centre. Carefully pour in the buttermilk, olive oil and egg and gently stir to combine. Mix in the cooked rhubarb, being careful not to over-stir (note: the mixture is supposed to be very wet, don’t worry!)
Spoon mixture evenly into muffin cases & top with mixed sugar and cinnamon.
Bake for 25-30 minutes or until a skewer inserted comes out clean. Top with extra stewed rhubarb and cream if desired. Enjoy!
Recipe adapted from Grandma
Happy 1st birthday Bakerholics Anonymous! To celebrate this milestone I thought I would share a recipe that I have only recently discovered but used frequently. These sugar cookies are so versatile – you can cut them into any shape you like, flavour the dough with cocoa or cinnamon, and decorate however you desire.
Ingredients (makes approx. 50 small heart cookies)
1 cup sugar
2 teaspoons vanilla
3 cups plain flour
1 ½ teaspoons baking powder
2 cups icing sugar
1 tablespoon or so of melted butter
1 teaspoon vanilla
Food colouring of your choice (I used Wilton Red food gel)
Cream butter, sugar & vanilla using electric beaters until well combined.
Add the egg and beat until light and fluffy.
Using a wooden spoon or silicone spatula, mix sifted dry ingredients into wet ingredients until a dough forms. Divide into 2 roughly equal pieces, cover with glad wrap (or plastic wrap) and refrigerate for an hour.
Preheat oven to 180°C (160 fan-forced). Roll out dough onto a lightly floured surface using a rolling pin until you reach your desired thickness (I like mine around 6-7mm) and cut out shapes using cookie cutters.
Place onto a baking tray (they don’t have to be spread out much as they don’t really expand) and bake for 5-8 minutes, or until lightly golden.
While the cookies cool, make the icing by combining all ingredients into a bowl. Add more butter if the icing is too thick or more icing sugar if it is too thin.
Once cool, spread the icing on the cookies with a spatula and decorate as desired.
Adapted from ‘Alice & Lois.com’ – ‘The Best Valentine Sugar Cookies’