D’Arcy’s Rhubarb Muffins

I have to admit that D’Arcy is the one who does the majority of the baking around here.  Almost all of our breads & muffins, he has made himself before leaving to teach high- school in the morning. (Yes I know how lucky I am!)

This morning’s guests raved about his rhubarb muffins and asked for the recipe, so here it is:

1 1/4 cup flour

1 1/2 tsp. baking powder

1 tsp. salt

1/4 cup white sugar

1/4 cup brown sugar

1 large egg (he actually used egg replacer)

1/2 cup milk

1/4 cup canola oil

1 tsp. vanilla (The original recipe calls for almond flavouring, but because we are a peanut & nut free home, he used vanilla)

1 1/2 cup diced rhubarb

  • Mix dry ingredients
  • Beat egg, add milk, oil & flavouring
  • Pour egg mixture over dry ingredients and stir to moisten.
  • Fold in rhubarb.  Sprinkle tops with sugar before baking.
  • Bake at 375*F for 20 minutes.
  • Yield:  8 large muffins

* Variation: Instead of sprinkling sugar on muffins before baking, dip tops of warm muffins in sugar after baking.

**  This is a versatile muffin – any other fruit in season are just as delicious!  We’ve made them with strawberries, raspberries, peaches, blueberries, etc.

Just a reminder that today (June 3rd) is the last day to vote for us as “Best B&B” in the Truro & District Chamber of Commerce’s “Best of Colchester County” contest.  To vote for us, The Belgravia Bed & Breakfast, please click here!

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