Rhubarb-Ginger Muffin Tops

by annecalista

I have a thing for muffins.  Have I mentioned that before? Probably.  I don’t actually purchase them very often because they tend to be oversized, oversweetened, overpriced, and honestly I usually think I can make a better muffin than the one I paid for.  Recently, however, I ended up at a local bakery/cafe, a pillar in the community that has been around for something like thirty years, just minutes after they opened.  I was hungry.  I’m one of those people who is actually hungry for breakfast and can usually eat it no matter what time I get up in the morning.

So you know what? I got myself a still-warm blueberry muffin because honestly, how often am I at a bakery right when they open, hungry? It was delicious. I was inspired.

My parents have a rhubarb patch in their garden every year and my Mom had just given me a large bunch of stalks, so in they went.  This was my first venture in combining rhubarb and ginger and it worked beautifully, visually and taste-fully.

Muffin tops are just muffin batter baked on a sheet, cookie-style.  I wasn’t in the mood to wash muffin tins and the top of the muffin is the best part anyway, am I right? Tell me you’ve seen the Seinfeld episode about muffin tops.  Top ‘O the Muffin.  Come on.

Muffin tops look like scones but taste like muffins.  You can’t go wrong!  These are full of fruit and ginger and spice.  They’re not overly sweet, containing just the perfect amount of sugar to sweeten the rhubarb.  A scrumptious, healthy summer breakfast.

Rhubarb-Ginger Muffin Tops

Makes 10 muffin tops

Ingredients:

1 cup pastry flour

1 cup old-fashioned oats

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon nutmeg

2 Tablespoons ground flax + 6 Tablespoons warm water

1/4 cup sugar

1/4 cup oil

1/4 cup unsweetened applesauce

3 Tablespoons candied ginger, chopped

1 cup chopped rhubarb, sweetened with 2 Tablespoons sugar, honey, preserves, etc.

Preheat oven to 350.

Combine rhubarb with sweetener of choice in a small bowl and set aside.

In a medium-sized bowl, combine flour, oats, baking powder and soda and spices.

In another bowl, combine flax eggs (real eggs can also be used), sugar, oil, and applesauce and stir until everything is incorporated.

Add wet ingredients to dry and stir until combined.

Fold in rhubarb and 2 Tablespoons of the candied ginger.

Divide batter into ten portions on a parchment-lined baking sheet.  They will each be roughly 1/4 cup worth of batter.

Top each muffin top with a few pieces of candied ginger.

Bake for 25 minutes.

-Anne Calista

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