Showing posts with label Le Quatorze Juillet. Show all posts
Showing posts with label Le Quatorze Juillet. Show all posts

Monday, July 14, 2014

Fresh Rhubarb Muffins for #MuffinMonday

Food Lust People Love: Fresh Rhubarb Muffins
Fresh rhubarb is tart and wonderful in baked goods, from pies to crumbles to muffins. These will start your morning off right! 

Twenty-one years ago today, we were enjoying a warm summer day in Paris and the festivities of the Bastille Day holiday, counting down the days to the scheduled caesarean section that would bring our second daughter into the world. Since she was being born in France, I had tried to convince the doctor that Le Quatorze Juillet would be an appropriate day for her birthday, so we could celebrate her and La Belle France every year with fireworks, picnics and overhead aerial displays. But he wasn’t having any of it, the party pooper. What’s the point of being able to choose your child’s birthday if you can’t pick a fun date, right? As it turns out, we moved away from Paris before she turned two years old so the 14th of July lost significance in our daily lives. But it still comes to mind every year as we prepare to celebrate our daughter's birthday.

Reminiscing about Paris also makes me think of rhubarb. I’ve told the story briefly here, about the late discovery of rhubarb in our Paris garden. Ever since that time, I’ve made every effort to take advantage of it when I see it in my market or nearby grocery store. Rhubarb is the best and it’s one of our favorite things.

Ingredients
2 cups or 250g flour
3/4 cup or 150g sugar
1 teaspoon baking soda
1/4 teaspoon salt
2/3 cup or 160ml canola or other light oil
3/4 cup or 180ml buttermilk (or almost 3/4 cup milk plus 2 teaspoons vinegar)
2 eggs
1 teaspoon vanilla extract
1 cup or 130g chopped fresh rhubarb

Method
Preheat oven to 350°F or 180°C.  Put liners in the muffin cups or grease them well with butter or non-stick spray.

Cut your rhubarb into pieces, about 1cm or 1/2 inch wide. Set aside the prettiest 12 for decorating the tops before baking.

Food Lust People Love: Fresh Rhubarb Muffins


Whisk together your flour, sugar, baking soda, and salt in a large bowl.

Food Lust People Love: Fresh Rhubarb Muffins
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Whisk together the canola, buttermilk, vanilla and eggs in another bowl, until combined well.

Food Lust People Love: Fresh Rhubarb Muffins
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Fold the wet ingredients into the dry ingredients until just combined. There should be a little dry flour still showing. Gently fold in your sliced rhubarb.

Food Lust People Love: Fresh Rhubarb Muffins

Divide the batter among the muffin cups.   Decorate each with a pink piece of rhubarb.

Food Lust People Love: Fresh Rhubarb Muffins

Bake until golden brown and a toothpick inserted into center of a muffin comes out clean, about 20 to 25 minutes.

Food Lust People Love: Fresh Rhubarb Muffins


Remove to a wire rack to cool completely.

Food Lust People Love: Fresh Rhubarb Muffins
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Enjoy! To my French friends, I also say, Bonne Fête Nationale!

Food Lust People Love: Fresh Rhubarb Muffins

And a very happy birthday to my good friend, Margaret, who does indeed share a birthday with France. I'm sure the fireworks are just for you, MJ!

Food Lust People Love: Fresh Rhubarb Muffins


Two more rhubarb recipes for your enjoyment! 

Food Lust People Love:
Rhubarb Nectarine Puff Pastry Tarts

Not the prettiest, but this one is delicious and easy!