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Spring is in the air…well it is now, though on Friday we got 5 inches of snow! How’s that for the first day of spring? I’m totally ready to celebrate spring now. To me, nothing says spring like fresh berries and rhubarb.
Now that I have a rhubarb connection I’ve been making a lot more with my rhubarb then just jam. I’ve found some wonderful pie recipes and even cookie recipes. This is my first muffin recipe using rhubarb but it’s a good one.
what is rhubarb?
Rhubarb is a vegetable known for its edible stalks. The stalks of the plant are usually bright red or pink, although there are also green varieties. While the stalks are edible and have a tart flavor, the leaves of the rhubarb plant are toxic and should not be eaten.
Rhubarb is often used in cooking and baking, especially in desserts and jams. When cooked with sugar, it can be made into pies, crisps, tarts, and compotes. Its tartness pairs well with sweeteners like sugar and fruits,
Most of the time I find that rhubarb is paired with strawberries. It’s the most common pairing and it’s delicious.
Sweet strawberries with the tart rhubarb make an excellent combination of flavors. I’ve recently realized that rhubarb pairs well with just about any berry and this blueberry rhubarb combination is no exception.
These muffins are easy to make and are great for breakfast, snacks, or even a healthier dessert. They are made like traditional muffins with added moisture and flavor from the sour cream.
There is a large amount of both blueberries and rhubarb put into the muffins which gives the muffin it’s wonderful sweet and tart flavor. The blueberries practically burst in your mouth with every bite which is awesome for a later spring or early summer muffin.
- 1/2 c. butter, softened
- 1/4 c. applesauce
- 1 1/2 c. sugar
- 2 eggs
- 1/4 c. low fat sour cream
- 3 c. flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1/2 c. milk
- 1 1/2 c. fresh blueberries
- 1 1/2 c. chopped fresh rhubarb
- Preheat the oven to 400 degrees. Line 24 muffin cups with cupcake liners.
- In a medium bowl combine the butter, applesauce, and sugar. Mix until well combined.
- Add in the eggs and sour cream and mix well.
- In another bowl combine the flour, baking powder, and salt.
- Add half the egg mixture to the flour mixture and mix well. Stir in the milk and mix well. Add the remaining egg mixture and beat until just combined.
- Gently fold in the blueberries and the rhubarb.
- Fill the muffin cups 2/3 of the way full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Adapted from Rhubarb-Central
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