#Baketogether: Rhubarb, Lime, and Ginger, Cornmeal muffins

This months #baketogether task from Abby Dodge was to make a new version of her cornmeal buttermilk muffins. They could be sweet or savory. I like muffins. They are like a happy little treat you can share with your family and friends. Both easy to make and easy to eat muffins are a versatile package of happiness that anyone who wants to bake should learn to make.

I had really wanted to do a version of Abby's cornmeal muffins. I've been thinking about it all month. I just couldn't decide on a flavor combination that I wanted to try. Abby had said, "Savory or sweet." Honestly, I could have gone either way. Procrastination set in like a dense morning fog. The other thing setting in was nausea from this pregnancy. The nausea wasn't like a fog though, it's been more like getting hit by a train everyday for the past couple of weeks. Even thinking about food, let alone actually cooking it, or photographing it, has been a little...we'll go with, "rough".

Well this morning I was feeling pretty good. Good enough to believe that if I hurried, I might actually be able to pull together a batch of muffins. The kiddos were playing well together and I even had an idea for a flavor combination. I felt like I was in the calm before the storm, the clouds gathering outside were adding to that mood, so I hurried off.

I wanted to make use of some of the rhubarb I have growing in my herb garden. With rhubarb as the main inspiration I thought to pair it with some lemon, and some ginger. After all, ginger helps a small bit with the nausea so it was a natural choice for me right now.

I picked my rhubarb, brought out my ginger, and then I realized I only had 1/2  a lemon which I was planning on using to make the buttermilk required for the muffins (more on that in the recipe). Hmmmm.... I rooted around the refrigerator and discovered I still had some limes. OK so instead of lemons I decided to go with limes. I know there some sort of saying about something breeds innovation that would be perfect here...if only I could remember it...Oh yes...."necessity is the mother of innovation". That's it right? Well you know what I mean.

So back to the muffins. They were a cinch to throw together and within the 1/2 hour my kitchen was filled with the lovely smells of ginger, lime and cornmeal. The muffins are really delicious. They are soft and sweet and the flavors are well balanced. The kiddos and I enjoyed them with some strawberry jam slathered across the top. I will be making these again for sure.

Printable Version

Rhubarb, Lime, and Ginger Cornmeal Muffins

Adapted from Abby Dodge's Cornmeal Buttermilk Muffins

(Makes about 6 muffins)

For the muffins:

• 3/4 cup (3 3/8 ounces) all purpose flour
• 1/3 cup (1 1/3 ounces) finely ground yellow cornmeal
• 1/3 cup (2 3/8 ounces) granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon table salt
• 1/2 tablespoon of lemon juice and enough whole milk to equal 1/2 cup
• 1 large egg, at room temperature
• 3 tablespoons canola or vegetable oil
• 1/2 teaspoon pure vanilla extract
• 1 cup rhubarb; chopped into 1/4-1/2 inch pieces
• 1 teaspoon of lime zest
• 1 teaspoon of finely grated ginger

To make the muffins:

1. Position an oven rack in the center of the oven. Heat oven to 350°F. Line 6 regular-sized muffin cups with paper or foil liners.
2. In a medium bowl, combine the flour, cornmeal, sugar, baking powder and salt.  Whisk until well blended. Put the lemon juice into a measuring cup and then fill with whole milk to the 1/2 cup line. Let sit for 10 minutes. The milk will curdle slightly and you will have buttermilk. Pour the buttermilk into a small bowl and add the egg, oil, vanilla, lime zest, and grated ginger and mix with a table fork until well blended. Pour the liquid over the dry ingredients and add the rhubarb. Using a rubber spatula, gently fold (no stirring) until just blended.
3. Portion the batter evenly among the prepared muffin cups (1/4 cup of batter per cup will be about three-quarters of the way full). Bake until the tops are pale golden brown and a pick inserted in the center comes out clean, 18 to 20 minutes. Move to a wire rack and let cool for 15 minutes. Carefully remove the muffins from the pan and set them on a wire rack. Serve immediately or cool completely and stow in an air-tight container at room temperature for up to 2 days. They taste really good with some strawberry jam.