Nut Meg Marmalade Orange and Rhubarb Muffins.

It’s Rhubarb Muffin time again.
The farmers markets have an abundant supply of rhubarb this summer. I like rhubarb and the memories how it was such a great kids treat dipped into sugar sucked and eaten like a lolly-pop. My favourite is the ruby petit stem variety. Nice small flavourful stems that are old strain and have a strong refreshing rhubarb kick. The native Indians made lots of medicines and a favoured alcoholic drink that I once tasted at a pot luck meal and recall very little about that day.
When juiced makes great flavoured ice tea and my favourite is a delicious cake muffin accented by orange and just sweet enough to go well with your morning coffee.
Here is a simple recipe to give a whirl.
You will need:
2 cups all-purpose flour or whole wheat
1/2 cup sugar/stevia
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp grated nutmeg
1 tsp baking soda
1/2 tsp sea salt
2 large eggs
1 cup Milk/almond milk or yogurt
1/4 cup unsalted butter, melted
Grated rind of 1 orange
1 heaping tbs of orange marmalade.
1 tsp true vanilla extract
1 cup fresh rhubarb or your frozen reserves.
Preparation;
Chop rhubarb into small pieces and simmer in a 1/4 cup of boiling water till tender. Drain and set aside.
Preheat oven to 375 °F
Lightly butter 12 muffin pan; set aside.
In large bowl, combine flour, sugar, baking powder, nutmeg cinnamon, baking soda and salt.
In separate bowl, whisk together eggs, milk, butter, orange rind and vanilla extract; pour over dry ingredients and stir just until moistened. Gently stir in rhubarb and marmalade
Spoon into prepared muffin tins or loaf pan.
Bake for 25 to 35 min or until tops are firm to the touch.
Sprinkle some raw sugar over the hot muffins as they come out of the oven.
Coffee and Muffins done quick and tasty. Yum!
Cheers