Spiced Rhubarb Muffins

Fresh Rhubarb will be available from the garden before you know it. This recipe can also look after the frozen rhubarb you put down last fall.

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.

Cooking Made Easy – Monarch Pastry Flour printed 1947, The Copp Clark Co. Ltd.

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