Rhubarb and Almond Muffins

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 Rhubarb and Almond Muffins

IG: @mangia.con.elena


Did you know that rhubarb is not technically a fruit? I didn't ! I did a  little research to prepare for this blog entry and I found some fun  facts about this this pretty perennial that is a true tell tale sign that Spring has arrived.

Rhubarb is a vegetable and is a member of the buckwheat family. Rhubarb stalks can vary in colour from green to bright pink and deep red and it has gorgeous green leaves. Only the stalks are edible. The leaves in fact are poisonous so you will be wanting to throw those babies out. 

Rhubarb can be eaten raw but it is VERY sour. I learned that the hard way when as a child my  friend picked off a stalk from her plant and I bit into it.  I had never had it before and I was a little shocked and spit it right out. But I quickly recovered once she took out the sugar for dipping.

When rhubarb season arrives, I raid my in-laws garden and I stock up. I wash, dry, chop and freeze so that I have rhubarb all year long.

 If using frozen, there is no need to thaw the rhubarb- just remove any ice that may have formed and separate them. 

There are so many wonderful recipes with rhubarb as the main attraction- both sweet and savoury.

These muffins are combined with almonds for slightly sweet, moist and flavourful little treasures. 

This recipe yields about 2 dozen cookies depending on how big you make them. I use a medium size ice cream scoop and I find it is the perfect size.


Ingredients
  • 3 cups flour
  • 3 1/2 tsp  baking powder
  • 1 1/2 tsp ground cinnamon
  • 3/4 tsp salt
  • 1 1/3 cup sugar
  • 1/2 cup vegetable oil
  • 1 cup milk
  • 2 eggs
  • 2 cups fresh or frozen rhubarb, chopped
  • 1 cup of sliced almonds 
Directions
  1. Prepare muffin tins by spraying or paper muffin cups
  2. Preheat oven to 350º
  3. Add flour, baking powder, cinnamon, salt and sugar to a large bowl and mix with a wooden spoon until well combined.
  4. Add the rhubarb and mix well to coat them.
  5. In another bowl mix together oil and milk. 
  6. Add the eggs and whisk until well combined. 
  7. Add the wet ingredients to the dry and mix until flour is completely absorbed. 
  8. Stir in 3/4 cup of almonds
  9. Scoop into the muffin cups.
  10. Sprinkle a few almonds on each muffin top.
  11. Bake for approximately 20 minutes until a toothpick comes out clean.


A Mangia,
Elena💚


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