I made stewed rhubarb, rhubarb coffee cake and rhubarb muffins this morning with the stalks I cut fresh from the garden. The rhubarb muffins have less fat and sugar than the cake and are delicious and moist. This recipe is adapted from the book Muffin Mania by local authors Cathy Prange and Joan Pauli. (This great booklet appears to be out of print)
1-1/4 cups flour (I use half whole wheat flour)
1-1/2 tsp baking powder
1 tsp salt
1/4 c white sugar
1/4 c brown sugar
1 large egg
1/2 cup milk
1/4 c oil
1-1/2 cups diced rhubarb, or other seasonal fruit (peaches are great!)
Mix dry ingredients. Beat egg, adding milk and oil. Pour egg mixture over dry ingredients. Fold in rhubarb. Sprinkle tops with cinnamon sugar. Bake at 375F for 20 minutes Makes 10 muffins as shown in photo.
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