Rhubarb Muffins

Name: Rhubarb Muffins
Yield: makes 16 muffins
Ingredients: 2 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon ground cinnamon; 1/2 teaspoon kosher salt; 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature; 1 1/2 cups sugar; 3 extra-large eggs, at room temperature; 1 1/2 teaspoons pure vanilla extract; 1 cup sour cream; 1/4 cup milk; 1 tablespoon freshly grated orange zest; 2 cups chopped rhubarb (1/2-inch pieces)

December 14, 2011

In springtime at the farmers’ market, rhubarb is a gloriously welcome sight after a winter of squash and potatoes. If possible, buy rhubarb at a farm stand or farmers’ market. If you are craving rhubarb when it’s not in season, frozen rhubarb is available at most supermarkets. Remember, if you pick your own rhubarb, use only the stalks, not the leaves as they are poisonous.

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