It’s internationally recognised office etiquette that, when your employer gives you rhubarb a week before Easter, you bake rhubarb & cinnamon bunny muffins for your workmates!
My employer gave me rhubarb? What?
In the office where I work as a temp, they get a delivery of mixed (organic!) fruit every week for everyboy, which I think is awesome and a really nice (and not that expensive) way of keeping your employees healthy and happy. And this week, the fruit box contained rhubarb. Not something most people like to nibble on in the office.
So I got to take the rhubarb home with me.
I used it to make a lovely carrot & rhubarb jerk curry for myself — and rhubarb & cinnamon Easter bunny muffins for the office.
The bunnies are cut out from printed cardboard and glued onto toothpicks, quite easy to make but I think they do look cute. (Easy to make, that is, when you’re good at cutting out things. For me, the process involved quite a bit of cursing and swearing as usual.)
I really, really like these muffins. I like the rhubarb mixed into the batter better than, say, tray bake with rhubarb on top.
But that’s just my personal taste. Which we all know is a bit special. ;)
Rhubarb & Cinnamon Muffins
Makes 12 muffins
400 g rhubarb
100 g + 4 tbsp brown sugar
300 g flour
1 tsp baking powder
1 tsp cinnamon
200 ml milk
100 g butter
Cut the rhubarb into small pieces, mix it with 4 tbsp brown sugar, put it all into a small casserole dish or something similar and bake it in the oven at 200° C for 10 minutes. Then strain and let cool.
In the meantime, combine the rest of the sugar with the other dry ingredients.
Beat the eggs. Melt the butter. Combine eggs, butter and milk. Stir in the dry ingredients, then add the rhubarb pieces. No need for an electric whisk here; use a wooden spoon and do not overmix. Then off into muffin moulds the batter goes. Bake at 200° C for 25 to 30 minutes.
Add Easter bunnies. Give to workmates. Receive happy faces!