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Rhubarb muffins

I had some rhubarbs left in the freezer and I thought that it would be perfect to make before summer ended. Now it's raining here and it seems like summer is over but if you have some leftover rhubarbs it's a good time to use them. 
You can make cupcakes or you can just make muffins, it's up to you. I only made muffins here but I'll give a suggestion of what frosting I would use.
Let's go! 


You'll get about 12 muffins with this recipe. 
The tools you'll need:
2 Mixing bowls 
Spatula or big spoon
Sifter
Muffin liners
Muffin tray


 Ingredients:
2 cups (280 g) all-purpose flour
1-1/4 cups (225 g - 56 g) sugar, divided*
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup (225 ml**) fat-free milk
1/3 cup (75 ml***) canola oil
1 cup (~150 g) chopped fresh or frozen rhubarb

 *You're going to put 1 cup of sugar into the batter and 1/4 is for topping
**or 15 tablespoons, or 2 1/4 dl
*** or 5 tablespoons, or 3/4 dl

 Instructions:
Preheat your oven to 175⁰C (350⁰F) and put the cupcake liners into the muffin tray.
Combine the flour, 1 cup sugar, salt and baking powder in a bowl.  
In another bowl mix together the egg, milk and oil. (I used sunflower oil instead of canola oil, works well too)
Combine the wet and dry ingredients in the bigger bowl and mix until it's all smooth. This can be easily done with a bigger spoon so no mixer is needed.
Now fold in the rhubarbs into the batter. It's important that you fold them in because if you mix you'll turn them into a puree and that's not what we want. 

Fill the liners 3/4 full and sprinkle the remaining sugar on top. This is optional but it makes the muffins a bit sweeter since the rhubarb is sour. If you're putting a frosting on top you can skip that step. 

 Bake them for about 25-30 minutes. They are done when you can stick a toothpick in them and it comes out clean so keep an eye on them. 

 Let them cool for about 5 minutes and then you can serve them warm :)
Tips: I would make a buttercream frosting or a cream cheese frosting for these cupcakes. Strawberries and rhubarbs are often combines so add strawberry flavor or pureed straberries to the frosting to make it taste better together. 

Feel free to add some fresh or frozen strawberries into the batter too and make them into rhubarb and strawberry muffins :)

FoodByAbuba

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