Rhubarb muffins

Slender and thick stalks of local rhubarb are in markets now. One of the best ways to make the season feel longer is to preserve the stalks as jam. Simmer chopped rhubarb with sugar, lime juice, and candied ginger; use caution while the rhubarb cooks, as the hot sugar tends to splatter. Here, sweet muffins are filled with a spoonful of tart jelly.

FILLING

1. In a large, heavy-bottom saucepan over high heat, combine rhubarb, sugar, lime juice, and candied ginger. Stir well.

2. Bring to a boil, stirring

often. Lower the heat to

medium-high and simmer, stirring almost constantly,

for 7 minutes.

3. Transfer to a bowl and cool.

MUFFINS

1. Set the oven at 350 degrees. Have on hand a muffin tin. Line each cup with a muffin paper, and spray generously with baking spray.

2. In a bowl, whisk together flour, baking soda, baking powder, and salt to blend.

3. In an electric mixer fitted with a paddle, if you have one, or using a whisk, beat the butter and sugar for 3 minutes on medium-high speed until light and fluffy. With a rubber spatula, scrape down the sides of the bowl.

4. Turn the mixer to medium and slowly drizzle in eggs, oil, and honey until the liquids are fully incorporated.

5. In a bowl, combine the sour cream and buttermilk. With the mixer set on its lowest speed, beat the flour mixture into the batter alternating with the buttermilk mixture, beginning and ending with flour. Do not overmix.

6. Fill each muffin cup halfway with batter. Spoon about 1 tablespoon of rhubarb filling onto the batter. Fill the cups to the top with the remaining batter. Using a small spatula, level the tops of the muffins to make sure the batter fully covers the filling.

7. Sprinkle the tops with sugar. Bake for 25 minutes, or until the tops are golden brown. Serve warm.  Karoline Boehm Goodnick