Even though my boys are getting a little older (shh’¦ I don’t want to admit that too loudly), they still love to eat things made in miniature form. To be perfectly honest, most adults do as well, which explains the recent trend of bite-sized comfort foods popping up on menus everywhere. Mini burgers, mini mac and cheese bowls and mini pizzas are still popular pub and party fare, and in my house we’re adding mini muffins to the mix.
These rhubarb buttermilk muffins have the perfect recipe to make in pint-size form. My youngest isn’t much of a fruit fan, and I knew that if he discovered big chunks of rhubarb cooked in full-sized muffins he would immediately shun the treat. Luckily, the smaller version looks so appealing, with the tiny flecks of pink peeking through the crumbs, that he barely noticed and popped one into his mouth immediately.
I’m happy to say he devoured the baked good, and I was happy to have him eat a mini amount of something he may not have tried otherwise.
Are you a rhubarb fan? Other than in a pie and paired with strawberries, what is your favourite way to eat this seasonal fruit? I’m partial to this recipe.
Find the full printable recipe here: Rhubarb Buttermilk Mini Muffins
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