Written By Jennifer Danter Edibles / Recipes May 8, 2014 Seeing Red – Rhubarb Brown Butter Muffins SHARE VIA: Facebook Twitter PinterestI love love love this time of year. Everyday something new blooms and overnight it seems as though everything has grown at least 5-inches. Each morning I wake up and fully expect to harvest fruit and veggies. But that’s putting the cart before the horse.In the meantime, it’s time to pare down the berried treasure still left in the freezer. All of those bags of oddments frozen from last summer are almost gone. Except the rhubarb….So, I decided to make muffins: Rhubarb Brown Butter Muffins*. Once I piled in the (evil) white sugar and way too much rich Greek yogurt I realized these were no longer muffins, these were more like baby cakes cleverly disguised as muffins. Whatever you want to call them, know they are dense and rich! They cry out for a cup of coffee and maybe even a scoop or two of ice cream or crème fraiche. Oh my. In a large bowl, mix together:1 cup all-purpose flour 1 cup coconut flour ¾ cup granulated sugar: I know. White sugar is evil! However, it gives the best texture. Replace with cane sugar or use a mix: 1 cup white sugar; ¼ brown sugar to ease your health conscience 21/2 tsp baking powder 1 tsp ground cinnamon 1 tsp grated lemon or orange peel ½ tsp baking soda Generous pinches of sea saltIn another bowl, whisk together:1 cup Greek yogurt ½ cup butter, browned 2 large eggs 1 tsp vanilla extractPrepare Fruit: Chop and measure out 2 cups chopped rhubarb. Keep pieces bite-size so they don’t turn gross and snotty. If using frozen rhubarb, be sure to keep frozen. The texture will be better – less soggy.What to do:Pour wet ingredients over dry mixture. Using a spatula, gently fold to mix. Batter will be really really thick. Try your best to not overmix. Gently stir in rhubarb. Divide between cups in a well-oiled muffin pan. Bake in preheated 400F oven until deep golden, about 20 minutes. While still warm, sprinkle tops with more sugar if you wish – it melts in to form a crackly crust. Best eaten same day as baked. * You had me at “brown butter”. Brown butter is regular butter that has been heated until it turns deep brown. It has a wonderful nutty flavour. Basically, once the water in the butter evaporates, the milk solids break down and start to brown. 1. Place cubes of butter in a frying pan set over medium heat. Choose a light coloured frying pan so you can gauge how dark the butter turns. 2. Stir butter as it melts. It will foam and bubble like crazy! 3. Keep stirring until foam subsides and butter is deep amber. The darker it gets, the bitterer it may become. Yuck. Remove from heat and immediately pour into a small bowl. The butter will keep cooking if left in warm pan.brown buttermuffinRhubarbSeeing Red - Rhubarb Brown Butter Muffins SHARE VIA: Facebook Twitter Pinterest Written By: Jennifer Danter Let’s get to know each other: I’m a food writer, recipe developer and food stylist. I love to cook. I really love to eat. Better yet, it’s my pleasure to make it look good too. I am the consummate table-setter: I adore ... Read More You may also like Food / Recipes October 25, 2021 Sopa Paella Try the iconic Valencian dish as a hearty fall soup brimming with seafood and chorizo. We were going through a heat wave in Victoria when I ... Read More Food / Recipes October 25, 2021 It’s a Pancake Day! That crisp edge in the fall air stirs up a craving for comfort that sometimes only a stack of hot pancakes can deliver. So get your cast-iron pan ... Read More Breads / Food / How to Cook / Recipes July 13, 2021 Rosemary and Feta Potato Loaf A delicious homemade bread is always a welcome treat that can really set the mood for a good day. This is an approachable recipe to bring to holiday ... Read More EAT Magazine News / Food News January 28, 2021 CITY EATS February | March 2021 If you haven’t yet taken advantage of Victoria’s free local delivery program, Downtown Delivers, you have until February 15 to try it ... Read More Food News / Pantry / Review January 28, 2021 Some Like It Hot — A Hot Sauce Tasting Party A Hot Sauce Tasting Party Gillie Easdon gathered 15 local, house-made hot sauces and four brave souls to taste-test them. It was a mid-October, late ... Read More EAT Magazine News / Food News December 7, 2020 EAT’s 2020 Gift Guide EAT’s 2020 Gift Guide. Not just for the holidays! Bolen Books Flavor by Yotam Ottolenghi ($45.00) Cat’s Meow Trivet ($6.95) Book Seat ... Read More 1 Comment July 9, 2014 Rhubarb Honey Compote with Homemade Vanilla Ice Cream | FamilyFreshCooking.com — Family Fresh Cooking[…] Rhubarb Brown Butter Muffins Eat Magazine […]
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