I was browsing through our refrigerator when I realized I had a few stalks of rhubarb, bought during last week’s baking fever. I really didn’t want to make a pie or a dessert this week so I decide to look for a muffin recipe. With my recent increase in workout, muffins are good to have around from after run snacks. I found a recipe for rhubarb walnut muffins on Kitchen Table Friends (cute blog, by the way!) that looked very satisfying, yet mostly healthy. I happened to have buttermilk in the fridge that will need to be used by the end of next week so I was glad that it was one of the ingredients necessary for the recipe.
Click HERE for the link to the original recipe. I didn’t make any changes so I prefer referring you to their post. The only thing I changed is that I didn’t make the topping. Although it looked delicious, I was trying to avoid turning the muffins into a dessert so I skipped that step.
The result was amazing. I had one right when it came up of the oven, when it was still nice and warm and I had to force myself to stay away from them for the rest of the day. This morning, I had one after my run and they were still very moist. The taste is somewhat different as well. Not as sweet as most muffins, mostly because of the flavors of the rhubarb and the walnuts, I think. Whenever I’ll make this recipe again, I might try putting even less brown sugar and see if it’s still good. I bet it would be.
Now, this got me excited about muffins again. I wonder what my next ones will be. Oatmeal, pecans and strawberries, maybe? We’ll see, we’ll see… 🙂