This is too a recipe for muffins. I can’t help it that someone in the family insisted on topping it with Ice Cream.
Our CSA box arrived last Friday with 7 stalks of Rhubarb. Not enough to make a pie, which is what IZ kept angling for. In truth, I should have whipped up a few tarts and been done with it, but I wanted to try something different. So, I did a bit of research and put together a muffin recipe that sounded fantastic.
Sometimes, things get lost in translation. I attempted to half and adapt this recipe for Rhubarb Chocolate Muffins. The flavor profile is fantastic! I love the hint of bourbon and I think these muffins would be fabulous with a bourbon drizzle on top. But I don’t think the texture works, and I think my problem is I subbed out Greek Yogurt for the buttermilk and I used 2 eggs instead of 1.5. Math was never my strong suit.
The result is that I baked myself a nice batch of Rhubarb Bourbon hockey pucks. Ok, they’re not THAT dense, but they’re not airy, and they’re not muffins.
In these parts, we eat our mistakes. And that didn’t seem to be a problem for IZ and Geo. IZ’s go-to solution for every problem is Ice Cream. In this case, he’s right. These not-muffins work beautifully as a base for a lovely desert. Geo loves the white chocolate chips. I have to say, I’d go with real chocolate if I did them again. But then, real chocolate is my go-to solution.
So, here’s the recipe, if you want to tinker with it. I’ve adapted it to what I *think* it should be and if you mess with it and make it better, be sure to tell me.