My faithful patch of rhubarb in my garden has produced what I think will be its last crop of the year, so I turned back to an old favourite bake of mine – muffins. However I have made rhubarb crumble muffins loads of times (see previous post) so I looked for a new recipe to try out. I chose this recipe as it didn’t call for too much rhubarb (I only have a small patch) and it used an exciting new ingredient, soured cream… It ain’t just for nachos!
Muffins are always an easy make and this was no exception, but it did create a lot of washing up, boo! The wet ingredients had to be mixed in a separate bowl to the dry; the butter had to be melted in a bowl; the rhubarb had to be chopped and kept somewhere – I chose another bowl; the lovely cup measures were used again. I’m sure I probably could have doubled up the use of some of the bowls and not made as much mess.
All in all, these are a lovely muffin and the cinnamon sugar on top is delicious, so move over rhubarb crumble muffins, these may now be my favourites.
Recipe here: http://pin.it/esKi0_z