Rhubarb being one of my favorite dessert items in spring, it try to use it as much as possible as long as it is still in season. There is not one week that goes by without us eating a wonderful treat made with that magical vegetable...
With my beloved rhubarb stalks I generally make either "Clafoutis", "Cobblers", "Upside-Down Cakes" or "Crumbles". This time, for a change, I decided upon making muffins and as I love to pair rhubarb with spices, I opted for a "Ginger Rhubarb Muffins" recipe I found on the Williams-Sonoma site.
As usual, I could not make that recipe without tweaking it a little (You know me. I can't leave things the way they are LOL!). Instead of using chopped crystallized ginger (which I very much love), I flavored my muffins with loads of ground ginger and a little ground cinnamon. Both spices pair very well with rhubarb. When associated together your desserts end up tasting heavenly. For extra flavor, I also replaced half of the castor sugar by light brown sugar and added some natural vanilla extract.
Those pretty looking "Ginger Rhubarb Muffins" are very enjoyable, not too sweet easy to make and represent the perfect snack. Rhubarb brings a delightful tanginess to the muffins while the ginger and cinnamon add a gorgeous spicy note that contrasts wonderfully with the tartness of that versatile veggie. Those muffins are in no way dry nor dense, on the contrary they are very moist, fluffy and soft - no choke material here. Simply yummy!
~ Ginger Rhubarb Muffins ~
Recipe by Williams-Sonoma and adapted by Rosa @ Rosa's Yummy Yums 2010.
Makes 12 muffins.
Ingredients:
2 1/4 Cups All-purpose flour2 Tsp Baking powder1 Tsp Baking soda1/2 Tsp Sea salt (fine)2 Tsp Ground ginger1 Tsp Ground cinnamon1/2 Cup Light brown sugar1/4 Cup Castor sugar1/2 Cup Milk1/2 Cup Sour cream1/3 Cup Vegetable oil1 Egg1 Tsp Pure vanilla extract1 1/4 Cup (1-1 1/2 medium stalks) Finely chopped rhubarb
Method:
1. Preheat an oven to 200 ° C (400° F).2. Grease the cups of a standard muffin pan or line with muffin papers.3. In a large bowl, stir together the flour, baking powder, baking soda, salt and spices.
4. In another bowl, whisk together the sugar, milk, sour cream, oil, egg and vanilla. Stir in the rhubarb.5. Add to the flour mixture and stir until just blended.6. Spoon the batter into the prepared muffin cups, filling each about three-fourths full.
7. Bake until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes. 8. Transfer the pan to a wire rack and let cool for 5 minutes, then remove the muffins from the pan.
Remarks:
The original recipe was made with 2 tbs finely chopped crystallized ginger (added at point 3). I decided to replace that ingredient with ground cinnamon and ginger.
I used light brown sugar and castor sugar. If you wish, you can use 3/4 cups castor sugar instead.
Serving suggestions:Serve those muffins for afternoon tea with a good cup of tea, coffee, caffè latte, a glass of cold milk or iced coffee.
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~ Muffins A La Rhubarb Et Au Gingembre ~
Recette par Williams-Sonoma et adaptée par Rosa @ Rosa's Yummy Yums 2010.
Pour 12 muffins.
Ingrédients:290g Farine
2 CC de Poudre à lever1 CC de Bicarbonate de soude1/2 CC de Sel de mer fin2 CC de Gingembre en poudre1 CC de Cannelle en poudre105g de Sucre brun clair105g de Sucre cristallisé120g/ml de Lait120g/ml de Crème fraîche70g/ml d'Huile végétale1 Oeuf1 CC d'Extrait de vanille pure1 1/4 Tasses (1 - 1 1/2 tige) de Rhubarbe coupée en petits morceaux
Méthode:
1. Préchauffer la four à 200 ° C (400° F).2. Graisser le moule à muffins ou placer les formes en papier dans le moule.3. Dans un grand bol, mélanger ensemble la farine, la poudre à lever, la bicarbonate de soude, le sel et les épices.
4. Dans un autre bol, mélanger (fouetter) ensemble le sucre, le lait, la crème, l'huile, l'oeuf et la vanille afin d'obtenir un mélange homogène. Ajouter la rhubarbe.
5. Ajouter le mélange avec la farine et l'incorporer très rapidement sans trop mélanger.6. Mettre la pâte dans les moules (les remplir à 3/4).
7. Cuire pendant 15 minutes, jusqu'à ce que la pointe d'un couteau en ressorte propre.
8. Sortir la plaque du four et faire refroidir les muffins pendant 5 minutes avant de les démouler.
Remarques:
La recette originale contient 2 CS de gingembre cristallisé finement haché (à ajouter au point 3). Je l'ai remplacé par du gingembre et de la cannnelle en poudre.
J'ai aussi utilisé du sucre brun clair et du sucre cristallisé, mais si vous le désirez vous pouvez utiliser 3/4 de tasse de sucre cristallisé à la place.
Serving suggestions:Servir ces muffins à l'heure du thé avec du thé, café, du caffè latte, du lait (chaud ou froid) ou un café glacé.
Today, I am posting a recipe which I (partially) invented on the occasion of the 11th "Muffin Monday" contest (French event) which is hosted by Dominique at "Cuisine Plurielle" (France) and which is closing today at midnight...
As I was designated to be one of the judges (along with 2 other bloggers and Dominique), I was asked to create muffins that would fit the chosen theme (autumn and it's colors), so I thought that it would be interesting to use typical fall products such as persimmon, chestnut puree and pumpkin seeds.
I wanted something different. Not the usual nut, pumpkin or apple combo, although I dearly love muffins which contain such delicious ingredients. It's just that I wanted my muffins to be a little more "atypical" (well, at least, I hope they are!).
So I decided upon using sweetened chestnut puree (not chestnut spead) that I shaped into a ball and placed in the center of each muffin, cinnamon to add an interesting golden-brown color to the batter, fresh persimmon to give a spicy flavor to my icing and roasted pumpkin seeds for decoration purposes as well as for the intense nutty taste they bring.
That special mix of flavors worked out incredibly well. Those muffins are really good and pleasing. They are very moist, spongy, not overly sweet and taste just perfect!
~ Cinnamon Flavored, Chestnut Centered Muffins With Persimmon Icing ~
Yields 12 muffins.Ingredients for the "Muffins":2 Cups (255g) Plain white flour1/2 Cup (120g) Light brown sugar1 Tbs Baking powder1 Tbs Ground cinnamon1/2 Tsp Salt1/2 Cup (120ml) Milk1/2 Cup (120ml) Buttermilk1/4 Cup (52.5g) Peanut oil2 Big eggs (~63g each)150g Sweetened chestnut purée (for vermicelli)
Ingredients for the "Icing":
1/8 Cup (30g) Unsalted butter, softened1/4 Cup (~80g) Persimmon puree (see link)
1/2 Tbs Lemon juice
1 1/2 Cups (180g) Confectioner's sugarA handful pumpkin seeds, toasted
Method for the "Muffins":1. Preheat the oven to 250°C (500°F).2. Blend together the flour, sugar, baking powder, cinnamon and salt.3. Whisk together the milk, buttermilk, oil and eggs until well-blended.4. Pour the wet ingredients into the dry ones.5. With a fork blend the two very briefly (see remarks).6. Fill the greased muffin tins 1/3 full of batter.7. Roll walnut-sized balls of chesnut puree and place them in the middle of each muffin.
8. Top with the remaining batter.8. Place the muffins in the oven and immediately drop the temperature to 200°C (400°F).9. Bake for 15- 20 minutes or until a skewer comes out clean from the center of a muffin.
10. Let the muffins cool on a rack.
Method for the "Icing":
11. Cream the butter.12. Add the persimmon puree as well as the lemon juice and beat well until blended.
13. Continue beating while adding the confectioner's sugar.
14. Place in the refrigerator for about an hour and then ice the muffins and sprinkle the tops with a few pumpkin seeds.
Remarks:The secret of light and tender muffins lies within the blending of the wet ingredients with the dry ones. It's not a problem if you've left some lumps that look as if they want more stirring. Don't continue stirring no matter how hard it is, resist the impulse!
Fill each muffin compartments 2/3 full, never more.
If you can't find any sweetened chestnut puree, then use some "Chestnut Spread" or some "Crème De Marrons De l'Ardèche" (1 1/2 Tsps) instead.
Serving suggestions:Eat those muffins at any time of the day, but preferably on the day they were made.
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~ Muffins A La Cannelle, Purée De Marrons Et Glaçage Au Kaki ~
Donne 12 muffins.Ingrédients pour les "Muffins":2 Tasses (255g) de Farine blanche/fleur1/2 Tasse (120g) de Sucre brun clair1 CS de Poudre à lever1 CS de Cannelle en poudre1/2 CC de Sel1/2 Tasse (120ml) de Lait1/2 Tasse (120ml) de Babeurre1/4 Tasse (52.5g) d'Huile d'arachide2 Gros oeufs (~63g chacun)150g De Purée de marrons pour vermicelles
Ingrédients pour le "Glaçage":
1/8 de Tasse (30g) de Beurre non-salé, battu en crème1/4 de Tasse (~80g) de Purée de kaki (voir lien)
1/2 CS de Jus de citron
1 1/2 Tasses (180g) de Sucre en poudre
Une poignée de graines de courge, torréifiées
Méthode pour les "Muffins":1. Préchauffer le four à 250°C (500°F).2. Mélanger ensemble la farine, le sucre, la poudre à lever, la cannelle et le sel.3. Battre ensemble le lait, le babeurre, l'huile et les oeufs afin d'obtenir un mélange homogène.4. Ajoutez le mélange liquide aux ingrédients secs.5. A l'aide d'une fourchette, mélanger brièvement (voir remarques).6. Remplissez vos empreintes à muffins (graissées) aux 1/3 avec la préparation.7. avec la purée de marrons, former des petites boules de la taille d'une petite noix et les placer au centre de la pâte dans chaque muffin.
8. Recouvrir avec le restant de la préparation, en la répartissant bien.8. Mettre les muffins au four et baisser immédiatement la température à 200°C (400°F).9. Cuire pendant 15- 20 minutes, jusqu'à ce que la lame d'un couteau insérée au centre d'un muffin en ressorte propre.
10. Laisser refroidir les muffins sur une grille.
Méthode pour le "Glaçage":
11. Battre le beurre en pommade.
12. Ajouter la puree de kaki et la jus de citron, puis bien battre/mélanger afin d'obtenir une masse homogène.
13. Continuer à battre la masse tout en incorporant le sucre glace.
14. Mettre le glaçage au frigo pendant 1 heure, puis glacer les muffins et décorer avec quelques graines de courge.
Remarques:Afin d'obtenir des muffins légers et moelleux, il vous faut éviter de trop mélanger les ingrédients mouillés et secs. Si votre pâte est grumeleuse et qu'il vous semble qu'elle a besoin d'être mélangée davantage, c'est pas grave. Ne continuez pas à mélanger même si vous en avez l'envie!
Remplissez chaque empreinte au 2/3 seulement.
Si vous n'avez pas de purée de marrons pour vermicelles, alors remplacez-la par de la "Crème De Marrons De l'Ardèche".
Idées de présentation:
Ces muffins sont faits pour être dégustés à toute heure de la journée, préférablement le jour de leur création.
"Muffin Monday" is the name of a French muffin-oriented event (open to everybody) which enables you to have fun and, at the same time, to win a foodie gift. Since Dominique at "Cuisine Plurielle" (France) was the winner of the preceeding contest (Muffin Monday n°10), she will be hosting the 11th edition which is placed under the sign of autumn...
As a member of the jury, I am looking forwards to seeing your colorful and festive muffins! In order to participate, please visit Dominique's great blog, read the rules and get baking. Be creative and inspired!
On the occasion of our inaugural "Swiss Soup Swap" organized by Rai at "Ugly Fruit", I made some apperitive muffins which were very appropriate for our event's little opening party during which all kinds of nibbles and wine were served...
As on that very day, I had to make six litres of my "Caribbean Banana Soup" for the swap that was going to take place that same evening and considering the fact that I wanted to prepare something to eat, my choice was easily made. I was going to bake a batch of muffins that would be fastly whipped together and which would be tasty enough in order to please our demanding foodie tastebuds!
It is to be said that those "Pesto Muffins" are very quickly baked, yet they are a successful last-minute ally thanks to their two much loved and popular winner ingredients that are pesto and cheese. This recipe gives delicious muffins that are perfumed with the exhilarating scent of Italy, that are light, fluffy textured and real scrummy...
Purrrfect!!!
~Pesto Muffins~
Adapted from www.astray.com
Yields 12 muffins
Ingredients:1 1/2 Cup Plain white flour1 Cup Wholemeal flour
3 Tsp Baking Powder
1/2 Cup Parmesan cheese, grated1/2 Tsp Garlic powder (optional)
1/4 Tsp Onion powder (optional)
1/2 Tsp Salt (optional)
Ground black pepper, to taste (optional)1/4 Cup Olive oil
2 Eggs (~50g)
1/3 Cup Pesto sauce
1 Cup Milk
Method:
1. Preheat oven to 200° C (400° F).
2. Mix together the dry ingredients (first 8) in big bowl.
3. In another bowl, whisk together all wet ingredients.
4. Combine the wet ingredients to the dry ingredients with the help of a fork.
5. Spoon the dough into the greased muffin pan.
6. Bake for 20-25 minutes, until a skewer inserted in the middle of one muffin comes out clean.
7. Coll on a wire rack.
Remarks:
If you wish, you can also add 1/2 cup chopped fresh basil or 1/2 cup toasted pine nuts, or replace the parmesan cheese by the same proportion of grated cheddar cheese.
Gently work the wet mixture into the dry ingredients in order to get a batter that remains lumpy.
The secret of light and tender muffins lies within the blending of the wet ingredients with the dry ones. It's not a problem if you've left some lumps that look as if they want more stirring. Don't continue stirring no matter how hard it is, resist the impulse!
Serving suggestions:
Serve those "Pesto Muffins" for the apperitive, as a starter and eat them with butter.
You can also eat those muffins while still warm, a few minutes after they have come out of the oven or reheat them just before serving.
(Pesto -Pic by www.italiantourism.com)
