Spiced Rhubarb Muffins

With the discovery today that the rhubarb has made its debut for the 2015 season, it seemed fitting to include a recipe that has been around our home for what seems like forever. This recipe comes from Cooking Made Easy – Monarch Pastry Flour printed 1947, The Copp Clark Co. Ltd.

 

Rhubarb
Rhubarb

Spiced Rhubarb Muffins

(Excellent as Puddings)

Yield – 10 average size muffins
A two-way recipe serve hot, with butter, as very moist muffin – or with a sauce or cream as puddings. Batter will rise very little during baking.
Oven temperature – moderately hot, 375 degrees
Butter 10 average sized muffin rings

Sift, then measure 1 cup Monarch Pastry Flour (any kind will do)
Add 3 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
Sift together twice, then sift into a bowl
Stir in 1/2 cup brown sugar lightly packed
1 cup rolled oats
1 cup 1/4 inch diced raw rhubarb
Beat well1 egg
3/4 cup milk
1/2 teaspoon vanilla
3 tablespoons shortening melted

Make a well in the dry ingredients and add the liquids all at once. Combine the mixture with the fewest possible strokes – batter should look rough and pebbly, do not try to make it smooth. Spoon batter into prepared muffin tins, filling them two thirds full.

Bake in a moderately hot oven, 375 degrees 25 to 30 minutes.
Serve hot.

 

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