Tuesday, June 5, 2012

Rhubarb Muffins with Yogurt-Vanilla Bean Glaze

I had some rhubarb that was going...flaccid in the fridge. So on a whim I decided to bake some rhubarb muffins. And then I decided it would be a good idea to use some vanilla beans to make a glaze.

The result was yummy - sticky, gooey glaze and sour rhubarb pieces to add a bit of excitement to your life!

Rhubarb Muffins with Yogurt-Vanilla Bean Glaze

Makes about 13-14

Preheat oven to 375 degrees F

  • 2 1/4 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 300ml buttermilk or a mix of milk and plain yogurt
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 c sugar
  • 125g (1 stick) unsalted butter
  • 1 cup dices rhubarb
First, put your patty pans/paper cases into a muffin tin. Melt the butter and then add the sugar, vanilla, buttermilk and eggs. Whisk them together. Sift (or whisk) the flour, baking soda and baking powder together and then fold in the wet ingredients with as few strokes as possible. Gently fold through the rhubarb. Fill the patty pans about 2/3 full and bake for about 20 mins until a skewer comes out clean.

The Glaze

  • 1.5 cups sugar
  • 1/2-1 vanilla bean (seeds only)
  • 1/3 cup plain yogurt or kefir
Mix together over med heat until it comes tot he boil and the sugar is totally dissolved. After your muffins have cooled for about 10 mins, dip each one into the glaze and let it dry/set. It's a sticky eating experience, but worth it!

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