Fresh-picked,locally grown,organic rhubarb available mid-April through June!
I have recently moved closer to work,this frees up morning time for activities like exercise,meditation,reading….or making muffins!! Rhubarb is on the horizon and I am for one super excited to make these delicious treats!!
Rhubarb + ginger muffins
makes 12 muffins
To make the rhubarb + ginger compote
1 cup rhubarb,sliced into 1/2 inch pieces
1 Tablespoon fresh ginger,finely chopped
2 Tablespoons fresh orange juice (note,you’ll want to use the zest below)
1/4 cup sugar
To make the batter
6 Tablespoons unsalted butter
1/2 cup whole milk
1 large egg
1 large egg yolk
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cups sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 Tablespoon orange zest
Put a rack in the upper third of oven and preheat to 375° F. Generously butter muffin cups or line with cupcake papers.
To make the compote,combine the rhubarb,ginger,orange juice and sugar in a small saucepan. Bring to a simmer over medium heat. Cook until it becomes thick and jam-like,stirring to prevent burning 15-20 minutes. The rhubarb should still have a little shape,but should be soft to the touch.
Remove from heat and set aside.
To make the batter,melt butter in a small saucepan over moderately low heat;remove from heat. Whisk in milk,egg,yolk and vanilla until well combined.
Whisk together flour,sugar,baking powder,and salt in a medium bowl.
Add milk mixture and stir until just combined.
Gently but thoroughly fold in the compote and orange zest.
Divide batter among muffin cups and spread evenly.
Bake until golden and a wooden pick inserted into center of a muffin comes out clean,18-22 minutes. Cool in pan on a rack for 15 minutes,then run a knife around edges of muffin tops and carefully remove from cups. Serve warm or at room temperature.
