It's rhubarb season! I found a recipe for rhubarb-ginger bread, and tried to adapt it to muffins, but they definitely need more sugar next time I make them. Granted, if you slather the muffin with strawberry jam it is perfect! I put candied ginger in these muffins, but you could probably leave that out. It just seemed like a good idea, and I wanted an excuse to buy some candied ginger.
Ingredients:
2C flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp dried/powdered ginger, or freshly grated if you have it
1/2C sugar (I would up this to 3/4 or 1 cup if you aren't going to put jam on it)
1 tbs oil
1 tbs yogurt
3/4C milk
2 egg whites (or one egg, I just happened to have egg whites to use up)
1/4C candied ginger, chopped
1-1/2C diced rhubarb (about 2 stalks)
1 tbs sugar (optional, for sprinkling on top)
Preheat your oven to 350 and grease a muffin tin. Combine the dry goods (flour, soda, powder, salt, sugar, ginger) in a big bowl, then combine the wet stuff (oil, yogurt, milk, eggs) in a 2C measuring cup or a different bowl. Add the rhubarb and ginger to the dry stuff, then mix the two together, without overmixing. It will be a pretty dry dough. The muffins are much breadier than cakey. Plop the dough into the muffin molds, sprinkle with sugar if you want, and bake for 15-20 minutes, until they are golden-brown.
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