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Rhubarb Filbert Muffins

11/2 cups diced, fresh rhubarb, or 2 cups sliced and frozen rhubarb

2 cups all-purpose flour

1 tablespoon baking powder

1/4 teaspoon salt

1/4 teaspoon cinnamon

1 egg

1/2 cup packed brown sugar

3 tablespoons currant jelly

1 cup milk

4 tablespoons butter, melted

1 teaspoon vanilla extract

1/2 cup chopped toasted filberts (hazelnuts)

If you are using frozen rhubarb, spread it on the counter for about 5 minutes until it is thawed enough to finely dice.

While the rhubarb thaws, heat oven to 375 degrees. Grease (14 regular-sized or 48 miniature) muffin cups or use paper or foil baking cups.

In a large bowl, combine the flour, baking powder, salt and cinnamon. In a medium-sized bowl, whisk the egg, brown sugar and currant jelly until smooth (jelly will not completely dissolve). Whisk in the milk, butter and vanilla. Stir in the filberts and finely diced rhubarb. Pour over dry ingredients and gently fold in with a rubber spatula just until dry ingredients are moistened. Scoop batter into muffin cups. Bake 20 to 30 minutes, or until light brown and springy to the touch in the center. Turn out onto a rack and cool at least 15 minutes before serving.

Makes 14 regular-sized muffins or 48 miniature muffins.

Recipe adapted from "Muffins,'' by Elizabeth Alston.