Even though my boys are getting a little older (shh...I don't want to admit that too loudly) they still love to eat things made in miniature version. To be perfectly honest, most adults do as well, which explains the recent popularity of bite-sized comfort foods popping up on menus everywhere. Mini burgers, mini mac and cheese bowls, mini pizzas and mini muffins.
These rhubarb buttermilk mini muffins were the perfect recipe to make in pint-size form. Jackson isn't much of a fruit fan, and I knew if there were big chunks of rhubarb cooked in full-sized muffins he would immediately shun the treat. But the mini version looks so appealing with it's tiny flecks of pink peeking through the crumbs, that he barely noticed it and popped one into his mouth immediately. He was happy to have such a good treat and I was happy to have had him eat a mini amount of something he may not have otherwise tried.
Rhubarb Buttermilk Mini-Muffins, adapted from Canadian Living
- 2 1/2 cups of whole wheat pastry flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup brown sugar
- 1/2 cup olive oil
- 1 egg
- 1 cup buttermilk
- 1 tsp vanilla
- 2 cups finely diced rhubarb
- 1 tbsp butter
- 1 tbsp whole wheat pasty flour
- 2 tbsp brown sugar
- 1 tsp cinnamon
Pre-heat the oven to 350 degrees. Line or oil a mini muffin pan and set aside. In a large mixing bowl whisk together the flour, baking soda and salt and set aside.
In a medium sized bowl combine the sugar and oil and stir well. Add the egg, buttermilk and vanilla and incorporate into the sugar/oil mixture. Add the wet ingredients to the dry ingredients along with the rhubarb and stir until just combined.
Spoon into mini-muffin tin. Combine the ingredients for the topping and sprinkle a small amount on the top of the muffin batter. Bake for 14 minutes or until the tops of the muffins are golden brown.