Last week at work, while thumbing through a vintage Bisquick cookbook, I stumbled upon a recipe for rhubarb muffins with the most charming of names.
I’m not awesome with numbers, but I’m pretty sure it’s scientifically proven that adding -ette to anything makes it 1,000 times more adorable? Drumette. Luncheonette. Dari-ette. Farmette. Rhubarbettes. Obviously, resistance was futile. I had to make them ASAP.
In the era of over-the-top everything, this recipe embodies everything I love about old-fashioned cooking. It’s so dang simple! A couple stalks of rhubarb, a few pantry staples and about ten minutes of hands-on time are all it takes.
The resulting muffins (er, muffinettes?) are light and delicate in texture, and just a tad sweet. Since they’re not strong-armed by a heavy glaze or excess sugar, the pucker-y taste of the rhubarb shines through like the star that it is.
Just add a cup of tea and a good read, and the tone for a pretty much perfect spring day is set.
Wishing you all wonderful Mondays!
Disclosure: During the day, I work as Senior Editor on BettyCrocker.com via MSP Communications. This post is not sponsored by, or affiliated with, that work. I just love Bisquick, baking and Betty so much, I talk about it even when I’m not paid to. :-)