Rhubarb Muffins with Balsamic Rhubarb Jam
Servings:*
12 muffinsIngredients
- 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 teaspoons 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
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In a medium pot combine all ingredients and bring to a boil.
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Lower heat and simmer for 45 minutes, gently mashing a few times during the cooking process.
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Remove from heat. Transfer to glass jars and allow to cool. Makes about 2 ½ cups of jam.
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Heat oven to 375 F.
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In a large bowl, whisk together the all-purpose and whole wheat flours, baking powder and salt.
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In a separate bowl, whisk together egg, milk, oil, sugar and honey.
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Pour wet ingredients into the dry and mix together until just incorporated (the mixture will still be lumpy).
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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.
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Lightly spray a muffin tin with cooking spray.
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Evenly fill muffin tin with batter.
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Bake for 15-20 minutes or until muffins are browned and a toothpick inserted comes out clean.