I’m cheating a little by posting this recipe today: I actually baked these muffins months ago. However, we just took the leftovers out of the freezer and ate them two days ago, so what was old is new again, right?

This isn’t a particularly avant-garde recipe. The original (written down many years ago) was a Williams Sonoma recipe for white-flour muffins with rhubarb and crystallized ginger, beloved by myself and my mother for its versatility – it can use yogurt, sour cream or buttermilk, depending what you have on hand, and it’s very good with tart apples or cranberries instead of rhubarb. I also like that the batter doesn’t need delicate treatment – often with muffin batter you need to fold the ingredients together until just combined, and no more – but this stuff can be stirred as much as you like and it still bakes up fluffy and tender.

For some reason this time I wasn’t in the mood for ginger (besides, we didn’t have any candied ginger in the house) and I wanted a bit more flavor in the muffin itself, so I added a bit of whole wheat flour and limited the additions to just rhubarb. It just occurred to me, though, this would have been great with a bit of orange zest added in with the fruit. Hmmm…maybe next time. …Continue reading rhubarb muffins