Rhubarb muffins are sweet (but not too sweet!) with a hint of tartness. They celebrate the lovely fragrant rhubarb in a tender, lovely breakfast muffin.
Can’t time just stand still for a moment?
That’s the perennial question of parents. As we watch our children slowly begin to explore the world, it seems like time moves at both a snail’s pace and at lightning speed all at once. The toddler years — those years of demands, whines, cuddles and giggles — seem like they will never end. But then they do, and you realize how very brief the time was.
Blink and they’re in kindergarten. Blink again and they’re off to middle school. Blink again … and high school is on the horizon.
And in between those times, there are those never-ending moments.
I want time to slow down. I want to savor these days when my kids are still under my roof, still dependent on me for so much, still wanting to take walks to the park and tell me about what they learned in science class.
Or maybe I just want more time. I want their childhoods to go on and on for a bit longer.
Too soon, this season of life will end. And then what?
Savoring the Seasons
It’s not just parenting that feels that way. As I grow older, the seasons of the year seem to be passing with more rapidity than ever before. Wasn’t it just February? We’re we just in Boston and New York for mid-winter break?
But no, it’s May. It’s nearly Memorial Day. Rhubarb season has arrived and will be over before I get my fill. Isn’t that how every year is?
I am learning — or trying to — to grasp the seasons more. To hold onto this time. To make time for the things I really want to savor — time with my kids, seasons of the year, fresh foods only available for a bit.
Maybe it’s actually not time that needs to slow down but me. Maybe I do.
Maybe that’s really what this is all about.
How to Make Rhubarb Muffins
As for the rhubarb that’s in season now, there’s no time to lose. Rhubarb is among the vegetables only available fresh for a short time each year — and that time is now. Find it at the farmers market, in the grocery store or in that unexpected patch behind your house. Wherever.
Then, when you have it, make these Rhubarb Muffins.
You won’t regret it.
They begin with a one-bowl batter. The wet ingredients — milk, egg and oil — are whisked together first. Then the dry ingredients are stirred into the batter.
Finally, the rhubarb is stirred in.
Divide the batter evenly into 12 muffin cups. Sprinkle the muffins liberally with coarse sugar. Then bake.
Easy peasy. You could make these in less than 45 minutes. Warm muffins for breakfast? Why not.
Enjoy these with your loved ones. Savor the moments eating together. Talk about the day to come. Just be together.
All too soon the rhubarb season — and this season of your lives — will be over.
- 1 large egg
- 1 cup milk
- ½ cup canola or vegetable oil
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tbsp brown sugar
- 1 tbsp baking powder
- ½ tsp kosher salt
- 1 tsp vanilla extract
- 1 cup small-diced fresh rhubarb (about ¼-inch to ½-inch pieces)
- coarse sugar (recommended: 1/4 cup)
Preheat the oven to 400 degrees. Line a 12 muffin tin cavities with muffin liners. If using paper liners, spray each one lightly with cooking oil spray to prevent sticking. Set aside.
In a large bowl, whisk together the egg, milk and oil. Add the flour, sugar, baking powder, salt and vanilla extract. Stir until smooth, about 1 minute, and then let sit for 10 minutes. Stir in the rhubarb.
Divide the batter evenly among the 12 muffin liners. Sprinkle the tops liberally with coarse sugar.
Slide the muffin tin into the preheated oven and bake for 18-20 minutes until golden. A toothpick inserted into the center of the muffins should come out cleanly.
Remove from the oven. These can be enjoyed immediately, or stored in an airtight container for up to five days.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 192Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 17mgSodium: 237mgCarbohydrates: 22gFiber: 1gSugar: 4gProtein: 3g