Our third trip to the farmers’ market this year yielded yet another bunch of rhubarb to experiment with. I wanted to try another savoury recipe and thought muffins would be a good choice, so I turned to my new favourite cooking blog (besides Tonight’s Dinner, of course), Closet Cooking, for a recipe. Because we wanted the muffins to last the whole week and there are two of us, we doubled the recipe, which resulted in a happy accident. We did not have enough maple syrup for doubling the recipe (I forgot to check our syrup levels before making the decision to double everything), so I decided to use half syrup and half molasses and the results were quite tasty. So tasty in fact that I would probably replace the maple syrup with molasses when making these muffins again, and I would definitely make them again.
They are still moist even with the yogurt and banana substituting in for butter or oil. I love the whole wheat and oatmeal that is included as they add earthy flavour and make the muffins a heartier breakfast item. And, of course, the tart rhubarb adds a nice punch of fruit flavour.
If you want to try it yourself…
Rhubarb Muffins (source: Closet Cooking; original recipe)