Friday, March 25, 2011
AZ Midday KPNX Phoenix
This photo was taken just after my appearance on AZ Midday. The host, Destry Jetton, zipped from one segment to another. I'm usually worry that I won't have enough to say but always have extra thoughts. AZ Midday was different from other shows in that it was scripted and I was asked to review my segment and initial it. I had less time to set up in the kitchen and really had to rush.
Since rhubarb in in the supermarkets now in Phoenix, the Blueberry Rhubarb Muffins seemed like a good choice for TV. The stalks I purchased were a jewel-toned red, thin and tender. Rhubarb can be frozen without fuss- just place the stalks, cut up if you prefer, in an air-tight package and freeze.
Here's the recipe.
Blueberry Rhubarb Muffins
Sweet blueberries and tart chunks of rhubarb baked into tender muffins fragrant with the scent of cinnamon trumpet the arrival of spring. Because it grows in cooler climates, rhubarb is a popular fruit in Scandinavia. When fresh rhubarb is out of season, you can use frozen rhubarb in this recipe. Don’t thaw it before adding it but increase baking time slightly.
Makes 12 muffins
2 tablespoons sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon
2 tablespoons butter
2 cups all-purpose flour
1/2 cup firmly-packed brown sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup 2% milk
1/3 cup butter, melted
1 large egg, beaten
1 teaspoon vanilla
1/2 cup blueberries
1/2 cup chopped rhubarb
Heat oven to 400°F. Lightly spray a standard 12-cup muffin pan with nonstick cooking spray or line with paper liners.
Combine the sugar, flour and cinnamon for the topping in a small bowl. Cut in the butter with a pastry blender until coarse crumbs form and set aside.
Mix the flour, brown sugar, baking powder, cinnamon and salt in a large bowl.
Combine the milk, butter, egg, and vanilla in a small bowl and add to the flour mixture. Stir only until the flour is moistened. Stir in the blueberries and rhubarb. The batter doesn’t need to be smooth.
Divide the batter into the prepared muffin cups, using about 1/4 cup in each. Sprinkle some topping over each muffin.
Bake 18 to 23 minutes or until golden brown and a toothpick inserted in the center of a couple of muffins comes out clean. Cool slightly on wire cooling rack. Run a thin spatula around the edge of each muffin and remove from pan. Serve warm.