Rhubarb Muffins with Balsamic Rhubarb Jam
Moist, tender muffins with sweet and tangy homemade rhubarb jam swirled right into the batter.
Recipe - GOLDEN VALLEY (+Wines & Spirits)
Rhubarb Muffins with Balsamic Rhubarb Jam
Prep Time90 Minutes
Servings12
0Ingredients
FOR THE BASIC 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
- 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.
90 minutes
Prep Time
0 minutes
Cook Time
12
Servings
Shop Ingredients
Makes 12 servings
Minnesota Grown Rhubarb, 0.25 Pound
$1.00 avg/ea$3.99/lb
C&H Pure Cane Granulated White Sugar, 10 Pound
$15.19$1.52/lb
L&B Italian Balsamic Vinegar, 16.9 Ounce
Huge Deal
$3.99 was $4.99$0.24/oz
L&B Spring Water, 20 Ounce
$0.99$0.05/oz
Heirloom Navel Oranges, 0.63 Pound
$1.88 avg/ea$2.99/lb
Gold Medal All-Purpose Flour, 5 Pound
Huge Deal
$3.49 was $5.79$0.70/lb
King Arthur Unbleached White Whole Wheat Flour, 5 Pound
$9.09$1.82/lb
Argo Baking Powder, 12 Ounce
$3.39$0.28/oz
Morton Salt, 26 Ounce
Deal
$2.29 was $2.83$0.09/oz
Helpful Hens Organic Free Range Large Brown Eggs, 12 Each
$6.69$0.56 each
L&B Classic Whole Milk, 0.5 Gallon
$2.59$5.18/gal
Wesson Vegetable Oil, 24 Ounce
$3.99$0.17/oz
C&H Pure Cane Granulated White Sugar, 10 Pound
$15.19$1.52/lb
L&B Pure Honey, 16 Ounce
$7.49$0.47/oz
Jams by Jan Gunflint Trail Strawberry Rhubarb Jam, 9 Ounce
Huge Deal
$5.99 was $7.49$0.67/oz
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.