muffins

Gosh, when was the last time I made muffins? Surely since the days of living in Halifax, making these leaden little round blueberry things that I ate but shared with no one. The word "leaden" should tell you why I don't make them often: more often than not (overmixing?), they turn out to be dense little balls of cooked batter with stuff in them.

Given rhubarb in the fridge, though, and also given that I'm alone until Thursday, necessitating making something easily stored or taken into work, muffins it was. A quick search online and Bob's your uncle: rhubarb buttermilk muffins.

Long time readers (all two of you) of the blog will be amused that buttermilk continues to be a key ingredient in my baking. Ah well. I also had bananas to use, but the banana bread I made (also using buttermilk) was rather less photogenic. Ah well.

The muffins have a sweet topping, but overall are less sweet than I expected from the quantity of brown sugar in the batter. The rhubarb adds a good sour note, and walnuts add a bit of wholesomeness to the mix. Not too bad a first time effort. A recipe to keep a hold of and play with in the future.