I woke up today with this weird feeling. I wanted to make something, bake something to be exact, however I wanted it to be simple. And I didn’t want to use my stand mixer. Don’t ask me why I wanted these things specifically, but I did. And so this Saturday morning I decided to make these easy Rhubarb muffins.
I adapted a few small things from the original recipe, though the original is delicious as well! But I wanted to make something that was slightly healthier than what was listed. I subbed in nondairy milk (see below) and got rid of the topping. If you want the original recipe, follow the link.
Recipe adapted from A Farm Girls Dabbles
Cardamom and Rhubarb Muffins
- 1 large egg
- 1/2 c. milk (I used almond coconut blend, unsweetened, from Blue Diamond)
- 1/4 c. vegetable oil (I like canola)
- 1-1/2 c. flour
- 1/2 c. sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1-1/2 c. chopped fresh rhubarb
- 6-7 cardamom pods
Preheat oven to 400 degrees F. Line your muffin pan and thoroughly spray with cooking spray (I used PAM).
Mix egg, milk, and oil in small bowl. In a large bowl, whisk the flour, sugar, baking powder, salt, cinnamon, and nutmeg. Add the wet ingredients to the dry ingredients and stir. Do not over mix. Fold in rhubarb. The batter will be sticky, this is okay.
Spoon into muffin tin and let rest a few minutes while you prepare the cardamom ( this batch made 9 muffins for me).
Place your pods on a flat surface, and with the jar they come in, or with a mug, gently push down, crushing the green shells. Open up the shells and remove the seeds. They will be black or tan/brown in color. Sprinkle them all over the muffins. The original recipe calls for a cardamom crunch topping, but to save on the extra carbs and calories I opted to just add in the seeds for the flavor and non of the extras I didn’t really need.
Place pan in oven and bake until golden, about 18 to 20 minutes. Let rest in pan for 5 minutes before removing to wire rack to cool. Serve warm or at room temperature. The muffins are best the day they are baked, but morning after was quite delicious as well.