Almond and Rhubarb Muffins

Flicking through the second volume of Nigel Slater’s fabulous Kitchen Diaries, I came across an entry under 15th January that reminded me of one of my favourite seasonal delights: the earliest pink rhubarb. Musing on his activities in the garden, Nigel writes:

Anyone with a scrap of land will value January days like these for getting the earth turned, roses pruned and stray leaves collected…. Before I go in, I move a patch of soggy brown leaves from under the medlar tree and find three rhubarb tips poking teasingly through the soil. Their carmine rudeness against the chocolate-brown soil at first startles, then delights. ~ Nigel Slater, The Kitchen Diaries II

As rhubarb is just starting to make an appearance again, I thought I’d share one of my favourite muffin recipes, which makes use of this versatile vegetable. The combination of almond and rhubarb is delicious, and these muffins would be a heartening reward for anyone coming into the house after some gardening or a long walk on a cold, late winter day.

Almond and Rhubarb Muffins

1 cup plain flour

1/4 cup ground almonds

1 1/2 tsp. baking powder

1/4 tsp. salt

1/4 cup golden caster sugar

1/4 cup soft light brown sugar

1 1/2 cups finely diced rhubarb (about 6 slender stalks)

1 large egg

1/2 cup milk

1/4 cup flavourless oil

1/2 tsp. almond extract

1-2 tablespoons Demerara sugar to scatter over top

Method:

Preheat oven to 375° F / 190° C / 170° Fan / Gas Mark 5. Lightly grease a muffin tin. (Makes 9-12 muffins).

Mix dry ingredients (flour, almonds, salt, baking powder, golden caster sugar and light brown sugar) together in a large bowl. In a separate bowl, combine the egg (beaten), milk, oil and almond extract. Pour this wet mixture over the dry ingredients and stir until just combined. Fold in the finely diced rhubarb.

Spoon the mixture into the prepared muffin tin. Sprinkle Demerara sugar over the top of each muffin. Place in the oven and bake for about 20 minutes, until lightly golden brown.

I love these muffins because they aren’t sickly sweet, but the almond flavouring lessens the sharp bite of the rhubarb. They’re at their best when fresh from the oven and still a little warm, but they keep well for a couple of days. I like to stash a few in the freezer for a rainy day that needs cheering up.