Week 18, Recipe 1: Cardamom Rhubarb Muffins

This recipe also included the tips to making the best muffins ever:

1. Start with ingredients at room temperature, eggs, milk, etc. (check)
2. Take care not to over mix the batter; use a flexible spatula to gently fold ingredients together. (probably could've done better on this)
3. Batter should be stiff enough to hold a spoon upright; if it seems runny, gently fold in a few extra tablespoons of flour. (I added more flour before doing this step...)
4. Use the freshest spices as possible when they are required. (I'm sure this would've helped...)
5. Grease the entire muffin tin, not just the holes. More often than not, the muffins expand over the sides, and if those sides have not been properly greased, you’re going to run into trouble when you try to remove the muffins. (I didn't have the overflow issue)
6. Fill muffin tins three-quarters full; the tops are the best part, so don’t be shy with the batter. (Check)
7. Slide a baking sheet under the muffin tin to help prevent the bottoms from getting too dark in the oven. This also helps with cleanup in case there is overflow. (Forgot until afterward but they were fine)
8. Take care not to over-bake the muffins. (Check)
9. Allow muffins to cool in the pan at least 10 minutes before removing them, especially if they contain soft fresh fruit. (Check-- 15 minutes)
10. Enjoy them fresh. If you must, freeze them, although I prefer to freeze the batter (without add-ins), then thaw overnight in the refrigerator and bake the muffins fresh in the morning. (Check)

Tips Courtesy of Simple Bites (found via Foodgawker.com); recipe is a combo of that one & a bit of allrecipes.com

• 1 cup milk
• 1 cup quick cooking oats
• 1 egg
• 1/2 cup butter, melted, slightly cooled
• 1 cup all-purpose flour
• 1/4 cup brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg, freshly ground
• 1/2 teaspoon cinnamon, freshly ground
• add-ins of your choosing*

Directions

1. Preheat oven to 425 degrees F. Grease muffin cups or line with paper muffin liners.
2. Combine milk and oats; let soak for 15 minutes.
3. Crack the egg into the oat and milk mixture; add brown sugar and mix to combine. Stir in melted butter.
   Sift remaining ingredients into the bowl: flour, salt, baking powder, baking soda, & spices. Gently fold into batter, taking care not to over mix.
4. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean. 

 
*Add-in Suggestions

• 1 cup Raspberries, fresh or frozen & ½ cup Dark Chocolate, chunked or chips
• ¾ cup Diced Apple (Granny Smith or Russet) and ½ cup toasted Walnuts, roughly chopped
• ¾ cup Dried Cranberries & ½ cup toasted Pecans, roughly chopped
• ¾ cup White Chocolate, chopped or chips & 1 cup Blueberries, fresh or frozen
• ½ cup toasted unsweetened Coconut & ¾ cup Peanut-Butter Chips
• 1 cup diced Rhubarb, fresh or frozen & ½ teaspoon Green Cardamom, freshly ground
• ¾ cup Dates, pitted and chopped & ½ cup Pistachios
• ¾ cup Golden Raisins & ¾ cup grated Carrot

Results: I was thrown off because the original recipe specified 'rolled oats, not quick cooking oats' but I think I'd have been okay regardless.  425 is probably too high to cook these.  They tasted a bit flour-y to me and like they needed a lower cooking time.  One recipe called for 375 so I would go with that in the future.  I might go heavier on the nutmeg as well.  This was my first time cooking with rhubarb.  More tart than I expected.  I'd also add a little sugar to the rhubarb.  I ended up putting a lemon glaze (whisk together powdered sugar & fresh lemon juice) for some extra flavor.  My classmates loved them!