Prep 15 mins
Cook 30 mins
I haven't tried this recipe yet, but I hope to soon!
- 354.88 ml diced fresh rhubarb or 473.18 ml sliced frozen rhubarb
- 473.18 ml flour
- 14.79 ml baking powder
- 1.23 ml salt
- 1.23 ml cinnamon
- 1 egg
- 118.29 ml brown sugar
- 44.37 ml red currant jelly
- 236.59 ml milk
- 59.16 ml melted butter
- 4.92 ml vanilla
- If you are using frozen rhubarb, spread it out on the counter for about 5 minutes until it is thawed enough to finely dice.
- While rhubarb is thawing, heat oven to 375 degrees F. Grease muffin cups or use paper liners.
- Mix flour, baking powder, salt and cinnamon in a bowl. In another bowl, mix egg, brown sugar and jelly until smooth (jelly will not completely dissolve). Add milk, butter and vanilla. Stir in rhubarb. Pour over dry ingredients and mix just until blended.
- Scoop batter into muffin cups and bake 20 to 30 minutes or until light brown and springy to the touch in the center.
The dough was hard to mix at the end. I wanted to add milk but I didn't. I'm glad. Cause finally these muffins are moist. I used fresh rhubarbs. Probably when it cooked, it turned out moist. And they're not too sweet. We like them this way. I didn't have red currant jelly so I used mixed berries jelly. I used vegetable oil instead of butter. I cooked them 22 minutes. Thanks Michelle. Made for the Babes of ZWT4
One of the joys of early summer is the abundance of fresh rhubarb and I am always looking for new dishes featuring the ingredient. I made a slightly modified version to make these lower in fat and calories, namely replacing the melted butter with 1 tablespoon vegetable oil and 4 tablespoons of pear baby food and using a mix of brown sugar and brown sugar Splenda for the sweetner. I loved the way the cinnamon highlighted the tart bite from the rhubarb and found the muffin had just a hint of sweetness but not so much as to confuse this breakfast bite for dessert. (As an aside, my coworkers thought they needed to be sweeter, so consider your own tastes here.)