Time for another P.S. post. My P.S. (Part-time Sous-chef/Spouse) saw my stash of rhubarb a couple of weeks ago and decided to bake muffins for breakfast on a Sunday morning. He pretty much sticks to recipes he finds on the Food Network website so once he found a recipe there, he was ready to bake!
When he later heard me awake and heading for the bathtub, he came upstairs with a fresh muffin on a plate and a proud smile. I didn’t get breakfast in bed; I got breakfast in the tub! But it was a moist, totally delicious muffin. He noted that the recipe called for walnuts, but knowing I didn’t like them he substituted sunflower seeds. That worked really well, they were a great touch.
He also said he was not sure about the topping; it seemed like it should have had butter in it so it became more of a crumble that stuck to the top of the muffin. The mixture of only sugar, nuts and cinnamon fell off and all over (and into the tub) as I tried to daintily eat it. I nodded and agreed with him. That would be an easy fix.
I always like the inclusion of buttermilk in breakfast things, whether they be pancakes, muffins or coffeecake. It adds extra moistness and a special zing to the finished cakey product. It was definitely a nice way to use up some more of the pile of rhubarb I’d brought home from his parents’ garden.
I listed the recipe as written on the website, as my P.S. assured me he followed it exactly. He rarely steps outside of the box when following recipes. He was proud enough to take pictures of the finished product, and I was impressed. Again I caution you that the topping was a mess that just fell off all over as we ate the muffins. You might want to change that up. We will the next time we make it.
Rhubarb Walnut Muffins
1 1/2 cups flour
3/4 cups brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1/2 cup buttermilk
1 teaspoon vanilla
1 cup chopped rhubarb
1/2 cup chopped walnuts (he used sunflower seeds)
1/2 cup brown sugar
1/4 cup chopped walnuts
1/2 teaspoon cinnamon
Preheat oven 325 degrees F.
Combine dry ingredients. Add wet ingredients, mixing only until moist. Fold in rhubarb and walnuts. Combine topping ingredients and sprinkle over muffins. Bake for 20 to 25 minutes.