I've been asked a couple times last week about what foods mean springtime to me. I drew a blank. And then after thinking about it while driving back and forth to school, I came up with the short list of asparagus and fiddleheads. So really it's only a list of one. Because honestly, I have no idea where I could get fiddleheads out here in downtown Nowhere, Ohio. And then, on Wednesday, I was up in the next county running errands and had to run into Meijers to pick up a few groceries. That's when I saw them. Ruby red stalks of rhubarb. Rhubarb is so definitely spring that I forget about it at other times of the year. Or, it's definitely not a plant you can find while firmly in the icy grip of winter.Elated, I grabbed a couple stalks.
Then I got home and wondered what the hell I was going to make with them (which apparently happens every time I buy rhubarb.) I should have checked my blog because apparently I had blogged about rhubarb muffins before. Instead I looked through a pile of cookbooks and finally dragged out the massive Mary Margaret McBride Encyclopedia of Cooking. There's a basic muffin recipe in there. There's also a variation on the basic recipe that tells how to make them with buttermilk (and I have buttermilk to use up!) And I figured I have some crystallized ginger I could throw in there too. Really it was an experiment.
A darn tasty and quick experiment that I found perfectly satisfying as an after-school or before school or late-night-whew-I'm-home snack.
Oh and if you love aprons, like me, you should check out Not Quite June Cleaver. She has a really fun blog and has monthly apron giveaways. This month's apron is all about spring.
Rhubarb Ginger Muffins
an original Shazamer recipe with help from Mary Margaret McBride
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 Tbsp sugar
1 egg, well beaten
1 cup buttermilk
3 Tbsp melted butter
1 stalk rhubarb, minced
1/4 cup minced crystallized ginger
Whisk together flour, baking powder, baking soda, salt, and sugar. Combine the buttermilk, melted butter, and egg in a separate bowl and then add to the dry ingredients stirring just until combined. Fold in the rhubarb and ginger.
Line a muffin tin with papers and spray briefly with cooking spray. Divide the dough between 12 muffin cups. Bake in a hot oven at 425 degrees F. for 20 minutes, or until golden brown.