Rhubarb Muffins with Balsamic Rhubarb Jam
- 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)
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.
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.