Saturday, June 16, 2012

Sweet 16! Granola Rhubarb Muffins

Hello!  Once again its time for the sweet 16th!  (I'm actually writing this multiple days ahead *gasp*, but only because I will be out of the house all day on the 16th)

Today I'm going to share with you a recipe for muffins featuring one of my favorite fruits!  Wait, is rhubarb a fruit?  (googling...)  ok, I'm back.  Technically rhubarb is a vegetable, but according to wikipedia " ... in the United States, a New York court decided in 1947 that since it was used in the United States as a fruit, it was to be counted as a fruit for the purposes of regulations and duties."

So where was I?  Oh yes, one of my favorite fruits: Rhubarb.   In muffins.  With granola.   Here, I'll just show you:

So I love oatmeal muffins, and frankly just muffins in general, especially with fruit,  and I happened to have both rhubarb and granola in my kitchen today.  And thus the granola rhubarb muffins were born.   These are a great breakfast muffin. They're fruity but not too sweet, plus they have the occasional surprise crunch from the granola.

Here's what you need:

1 cup granola 
1 cup milk
2 1/4 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
6 tablespoons butter (room temp)
1 cup sugar (consider using more or less sugar depending on how sweet your granola is)
2 eggs
1 teaspoon vanilla
2 cups chopped rhubarb

The first step is to let the granola sit in the milk for a while to soften it up.  I let mine soak for about 40 minutes, but you could skip this step if you want some extra crunch in your muffins.

You could use any kind of granola, the kind I had just happened to have dried fruit in it.

In a medium bowl, stir together the flour, baking powder, baking soda and salt.

In a mixer, cream the butter and sugar together till fluffy.  Add the eggs one at a time, beating after each.  Finally blend in the vanilla.

The next part I did by hand because I didn't want to destroy the nice large clumps of granola.  Stir the granola milk mixture into the butter mix with a flexible spatula until well combined.

Now you have two bowls:

Make a well in the center of your flour mixture and pour the wet ingredients into it.  Stir to combine but do not over-stir.  You just want to get the flour moist.

Fold in the chopped rhubarb:

and portion into prepared muffin tins, filling about 3/4 of the way full:

Bake these at 400 degrees for 15 to 18 minutes, until a toothpick inserted in the center comes out clean.  Let them cool in the pan for a few minutes and then transfer to cooling racks.

And then eat them!  Because holy cow these are amazing warm.  They re-heat quite nicely too.  Just pop them in the microwave or toaster oven for a few seconds and they are just as good as fresh from the oven.

You could substitute other fruits in these just keep in mind the amount of sugar verses the sweetness of the fruit.

Toddler approved :D

Happy baking!

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