LinkWithin

Blog Widget by LinkWithin

Wednesday, July 1, 2009

Sourdough Rhubarb Muffin

somewhere this spring i decided to tackle on a lot of things ranging from being healthier (less processed foods, buying local and fresh, and for the love of gawd: exercising...) to trying new things like rhubarb. i also took on sourdough. when i set my mind to make sourdough bread, i didn't realize the first steps were actually a week-long process. i relied heavily on Sourdough Home for their method. nuria was all about it, the bio-chemist in her was excited about the experiment. we took turns feeding it and by week's end, we were able to deem it as a success. my hypothesis was accomplished. so the starter was good, however, my first attempt at making the actual bread was... not a failure because it still tasted good but let's just say it was not pretty to look at. it came out tangy, but my oven is a piece of shit and did not brown the loaf AT.ALL. as a result, the bread was ashy, like... white. but whatever, it still tasted alright. the sourdough challah came out much nicer, i might blog about that some other time. my last sourdough venture was into the muffin world. i had a few stalks of rhubarb hanging out, i didn't much feel like jam again... i came across a Sourdough Blueberry muffin recipe... one thing led to another and i married the sourdough with another tart thing... and a relatively healthy breakfast treat was born.

sourdough rhubarb muffin

Sourdough Rhubarb Muffin
adapted from Sourdough Home

1 egg
1 tsp vanilla
1/4 tsp salt
1/4 cup oil
1 cup sourdough starter
1 cup whole wheat flour
1 tsp baking soda
1/4 cup sugar
1/2 cup rhubarb, cleaned and diced
brown sugar, for topping (optional)

Preheat oven to 425F.

add sugar to rhubarb and allow to macerate in fridge for a few hours.

Combine dry ingredients in small bowl. Stir in sweetened rhubarb. Combine wet ingredients in medium bowl. Add dry ingredients to wet ones.

Mix quickly and spoon into muffin cups. I have a 24 mini cup pan and it filled it up. i topped each muffin with a bit of brown sugar, just to sweeten the deal.

Bake for about 20 minutes. (it was closer to 10-12 minutes for the minis)

verdict:
the muffins came out dense, moist from the rhubarb. i'd wondered if i should've chopped them up smaller but i'm glad i didn't. i liked picking them out and nibbling on them. the topped brown sugar was a nice touch, albeit probably not necessary.

approx. 147calories/muffin

Today's Song: Damien Jurado, Hoquiam

have you have ever heard of this man? thanks to Shannalee for tweeting about it. this song has been on repeat, i have a playlist of his voice and the lyrics to this song? haunting.

Am I no one until someone calls me out?/Are you just pretending when we talk?/You should have seen me/Keeping watch at dawn...


11 comments:

  1. there's a new farmers market right next to home ..we have to find some fresh rhubarb to try.

    ReplyDelete
  2. I'm jealous of your bread baking skills. They look great! I never knew making sourdough was a multi day proccess. Besides rhubarb, what other kinds of vegetable or fruits would you suggest in this recipe?

    ReplyDelete
  3. I keep seeing all these yummy rhubarb recipes popping up these days but have yet to try the fruit. These muffins sound delicious and perfect for the summer!

    ReplyDelete
  4. Oh, so *this* is what all the sourdough-related tweets have been about. Not bad. Not bad. I'm one step closer to considering giving rhubarb another try.

    ReplyDelete
  5. Mmmm. That looks really interesting and healthy! Hehe.

    ReplyDelete
  6. I'm not having great luck with my own sourdough starter. I'll keep trying and definitely with this recipe!

    ReplyDelete
  7. ravenous couple, i can't begin to tell you how surprisingly lovely this fruit(?) is. i know we didn't grow up with it but we certainly should start living with it now. :)

    friedwontons, it's all about the practice :) the feeding process of sourdough is quite easy, kinda like a science project. originally, the recipe calls for blueberries, which for it's health purposes i will have to use next time. when it's cooler this fall, i'll probably use apples. i'm not much of a fan of any other fruit in muffins but i don't see why any other fruit wouldn't work.

    Cookie, i think it's an asian thing that rhubarb is such a un-used and overlooked fruit. it's so good!

    Leela, if i could figure out how to can properly, i would whip up another batch of the jam to ship to you. it's my mission to come up with another rhubarb dish before summer is over to hopefully convert you. :)

    Christy, that's exactly what i was going for. something healthy but good. the rhubarb actually kept the muffin from going too dry, which tends to happen when using whole wheat flour.

    Cheryl, what's going on with your starter? just remember to mix it well and scrape down the sides. also, the start thrives in warmer temps, if you can keep it in a cupboard or oven (esp. if you have your AC on this summer.)

    ReplyDelete
  8. I'm not having great luck with my own sourdough starter. I'll keep trying and definitely with this recipe!

    ReplyDelete
  9. Oh, so *this* is what all the sourdough-related tweets have been about. Not bad. Not bad. I'm one step closer to considering giving rhubarb another try.

    ReplyDelete
  10. Mmmm. That looks really interesting and healthy! Hehe.

    ReplyDelete
  11. I'm jealous of your bread baking skills. They look great! I never knew making sourdough was a multi day proccess. Besides rhubarb, what other kinds of vegetable or fruits would you suggest in this recipe?

    ReplyDelete