Christie's Corner Recipes

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Rhubarb Muffins Two Ways

Make 12 muffins

Ingredients

Batter

  • 1 cup cooked sweet potato, skinned
  • 3/4 cup buttermilk
  • 1 large egg
  • 1/2 cup butter, melted
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1/2 tsp cloves
  • 1/2 tsp ginger
  • 1 1/2 cups all-purpose flour
  • 1 cup brown sugar, packed
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 to 1 1/2 cups fresh rhubarb, finely diced

Toppings for Sugar Sprinkled version

  • 1/2 cup sugar
  • 1 tbsp butter, room temperature
  • 1 tsp spice mix, reserved from batter

Bottom for Upside-Down Version

  • 1 cup fresh rhubarb, finely chopped
  • 1/4 cup butter, melted
  • 1/2 cup brown sugar, packed

Instructions

  1. Preheat to 400 degrees F. Line a standard 12-cup muffin tin with muffin papers.
  2. Using an immersion blender or food processor, puree the sweet potato with the buttermilk until smooth. Transfer puree to a small bowl and mix in egg and melted butter until smooth.
  3. Blend cinnamon, nutmeg, allspice, cloves and ginger together. Set aside 1 tsp of this spice mix for sprinkling on top. If making the upside-down version, you can save this for another purpose or add it to the batter for a stronger flavour.
  4. In a large bowl blend together the flour, sugar, baking powder, baking soda, all but 1 tsp of the spice blend, and salt.
  5. Toss rhubarb in the flour mixture to coat.
  6. Add sweet potato mixture to the flour and stir until the batter is just blended. Do not overmix! Overmixing muffins will make them tough.
  7. If you are making the upside-down version, blend the ingredients for the bottom together, mixing to coat the rhubarb well. Spoon the rhubarb mix into the bottom of the lined muffin tin, dividing evenly.
  8. For either version, spoon the batter into the prepared muffin tins, filling them to the brim.
  9. If you are making the sugar-coated version, blend the sugar, butter and 1 tsp of spice mix until the mixture resembles crumbs. Sprinkle over the batter.
  10. For both versions, bake 15 to 18 minutes. The muffins will spring back when tapped lightly.
  11. For sugar-sprinkled version, set the muffin tin on wire rack to cool.
  12. For the upside-down version, turn the muffin tin over, to let the rhubarb mixture soak in. When cool enough to handle, but still warm, remove the muffin papers and leave the muffin rhubarb side up.