Rhubarb Ginger Muffins

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.

Rhubarb Walnut Muffins

So while I was doing an all out search for some frozen artichokes and ended up in the next county, I ran across some beautiful crimson rhubarb stalks. In a moment of impulse, I bought some. Then I came home and realized that I don't like pie. What was I going to do with this rhubarb?

After some searching, I found this fabulous recipe on the Food Network website. This is a superb way to use up rhubarb. The finished muffin has nice crunchy walnuts, crumbly sweet streusel topping, and is studded with tart little pieces of rhubarb. They are super easy to whip together too. Thank goodness I have more rhubarb to use up. I think these are going to go fast.

Rhubarb Walnut Muffins
adapted from the Food Network courtesy of Blacksmith's Inn, Bailey's Harbor, WI

1 1/2 flour
3/4 cups brown sugar (packed)
1/2 tsp salt
1/3 cup vegetable oil
1 egg
1/2 cup low fat buttermilk
1 tsp vanilla extract
1 cup chopped rhubarb

Topping:
1/2 cup brown sugar
1/2 cup chopped walnuts
1/2 tsp cinnamon

Preheat oven to 325 degrees F. and prepare 12 muffin cups.Combine dry ingredients. Add wet ingredients, mixing only until moist. Fold in rhubarb and walnuts. Distribute batter among 12 muffin cups. Combine topping ingredients and sprinkle over muffins. Bake for 20 to 25 minutes