Since we purchased our home late summer of last year, it’s been a bit of a treat discovering new goodies popping up in our semi-neglected garden. Amongst the bounty is the most glorious rhubarb plant – the thing is thriving despite our constant neglect (sorry, little guy). And as we near the end of the rhubarb season, I find myself trying to capitalize as much as physically possible. Rhubarb mojitos, rhubarb lilac spritzers, and rhubarb italian cream sodas have been abundant (and yes, the living is good – don’t judge!) But these rhubarb orange muffins have, hands down, taken the proverbial cake. I urge you to whip em up yourself before the goodness disappears.
PS – this tea towel was kindly gifted to me by Ippinka – and I adore it
- 1 cup rhubarb, cut into 1/2" slices
- 2 navel oranges
- 1 1/2 cups plain flour
- 3/4 cups sugar (plus extra for the rhubarb)
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. fine sea salt
- 2/3 cup Greek yoghurt
- 1/2 cup butter, melted
- 3 eggs, lightly beaten
- 1 tsp. vanilla extract
- Preheat your oven to 350ºF and place a shallow tray with water on the lower level in the oven.
- Place the rhubarb in a bowl and mix with the zest and juice of one orange, and a spoonful or two of sugar. Stir to coat the rhubarb.
- In a separate bowl, sift all dry ingredients and stir together. Add in the zest of the second orange and stir to combine.
- Make a well in the middle of your dry ingredients and pour in the wet ingredients. Str together until just combined. Be careful not to over mix. Toss in the rhubarb, as well as the juices, and stir to combine.
- Add mixture to lined muffin tin, filling them 3/4 of the way full.
- Bake on the middle shelf for 20 minutes, or until the muffins have risen, look golden brown and feel firm to the touch.
- Remove from oven and allow to cool on a wire rack.