3 years ago
Rhubarb Muffins with Balsamic Rhubarb Jam
Moist, tender muffins with sweet and tangy homemade rhubarb jam swirled right into the batter.
Makes 12 muffins
Preparation time: 30 minutes + 1 hour for the jam
Ingredients
For the Balsamic Rhubarb Jam:
1 pound fresh rhubarb, cleaned and chopped
1 cup sugar
2 tablespoons balsamic vinegar
½ cup water
Zest of 1 orange
For the muffins:
1 cup all-purpose flour
½ cup white whole wheat flour
2 teaspoons baking powder
¾ teaspoon salt
1 egg
¾ cup whole milk
¼ cup vegetable oil
¼ cup sugar
2 tablespoons honey
1 cup Balsamic Rhubarb Jam (or any other favorite jam if you’re short on time)
Directions
For the jam:
- In a medium pot combine all ingredients and bring to a boil.
- Lower heat and simmer for 45 minutes, gently mashing a few times during the cooking process.
- Remove from heat. Transfer to glass jars and allow to cool. Makes about 2 ½ cups of jam.
For the muffins:
- Heat oven to 375 F.
- In a large bowl, whisk together the all-purpose and whole wheat flours, baking powder and salt.
- In a separate bowl, whisk together egg, milk, oil, sugar and honey.
- Pour wet ingredients into the dry and mix together until just incorporated (the mixture will still be lumpy).
- Gently fold in 1 cup Balsamic Rhubarb Jam until the batter is streaky. Refrigerate the rest of the jam for another time, or use it to top your muffins later.
- Lightly spray a muffin tin with cooking spray.
- Evenly fill muffin tin with batter.
- Bake for 15-20 minutes or until muffins are browned and a toothpick inserted comes out clean.