Last Monday we had those fabulous Rhubarb Pinwheels and I had you make a LOT of rhubarb and apple compote. It’s delicious on it’s own but even better-let it fill a gingerbread muffin and really let it brighten your day.
You start the regular way with butter, sugar, molasses and spice.
Milk and eggs get added to the mix before flour and baking powder are folded in.
I halfway filled 12 muffin cups with batter before topping with compote and then more batter.
Bake, enjoy and most of all have a gorgeous week.
Hey, do you love that tea towel? It’s made by the amazing Ann from ‘On Sutton Place’. She’s a marvel.
- 12 T rhubarb compote
- Muffin mix:
- ¾ cup white sugar
- ⅔ cup molasses
- 2 eggs
- 1 tsp ginger and cinnamon
- pinch each allspice and cloves
- ⅔ cup milk
- 2¾ cup flour
- 2 tsp baking powder
- Cream; sugar, molasses and spice together. Add eggs and beat. Fold in milk and then flour and baking powder. Fill 12 muffin cups half way, add a heaping T of rhubarb compote and top with another T of muffin mix. Bake for 20 minutes at 350 degrees or until a knife comes out cleanly.