Cornmeal Rhubarb Surprise Muffins

Cornmeal Rhubarb Surprise Muffins

What’s special about these muffins? The surprise of course! With the exception of a little drop here or there, the rhubarb inside these muffins is perfectly concealed. On the outside, it looks like an ordinary muffin – but take a bite or two and SURPRISE, there’s delicious stewed rhubarb in the center!

Servings
12 people
  • Ingredients
    • 3/4 cup cornmeal (175 mL)
    • 1 cup buttermilk (250 mL)
    • 1 1/2 cups flour (375 mL)
    • 1 tsp baking powder (5 mL)
    • 1/2 tsp baking soda (2 mL)
    • 1/4 tsp salt (1 mL)
    • 1/2 cup granulated sugar (125 mL)
    • 1 egg, beaten (1)
    • 1/4 cup canola oil (60 mL)
    • 1 tsp vanilla extract (5 mL)
    • 1/2 cup stewed rhubarb (125 mL)
  • Directions
    1. Preheat oven to 400°F (200°C). Grease or line muffin pan with paper liners.
    2. In medium bowl, combine cornmeal and buttermilk; let stand 10 minutes.
    3. In large mixing bowl, combine flour, baking powder, baking soda, salt and sugar; stir well.
    4. Add egg, canola oil, and vanilla to cornmeal and buttermilk.
    5. Add wet cornmeal mix to flour mix. Stir just until combined.
    6. Spoon approximately one tablespoon of batter into each muffin tin.
    7. Top batter of each muffin with 1 (5 mL) to 1 1/2 teaspoons (7 mL) of stewed rhubarb.
    8. Cover stewed rhubarb with remainder of batter.
    9. Bake for 20 to 25 minutes until muffins are light golden brown.
    10. Cool on rack for 5 minutes before removing from pan.

    Notes:

    To make stewed rhubarb simmer rhubarb and enough water to cover the bottom of the pot for about 15 to 20 minutes until rhubarb is tender. Add cinnamon and sugar to taste.

Nutritional Analysis

Serving Size
1 muffin
Servings
12
Calories
184
Total Fat
6 g
Saturated Fat
0.7 g
Cholesterol
17 mg
Sodium
139 mg
Carbohydrates
28.8 g
Fiber
1.2 g
Sugars
11.6 g
Protein
3.8 g
Potassium
110 mg