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Brown Sugar Rhubarb Muffins Recipe

“I make these muffins often during rhubarb season. Guests at our inn love them,” says Florence Conklin, Cottonwood, Idaho. “For some crunch, I add our own state-grown black walnuts.”

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Brown Sugar Rhubarb Muffins Recipe

Prep: 20 min. Bake: 20 min.

Yield: 20 Servings

20 20 40

Ingredients

3 cups all-purpose flour
1-1/2 cups packed brown sugar
1 teaspoon baking soda
1 teaspoon salt
2 eggs
1 cup buttermilk
2/3 cup canola oil
2 teaspoons vanilla extract
2 cups diced fresh or frozen rhubarb
1 cup chopped walnuts
TOPPING:
1/4 cup packed brown sugar
1/4 cup chopped walnuts
1/2 teaspoon ground cinnamon

Directions

In a large bowl, combine the flour, brown sugar, baking soda and salt. In a small bowl, beat the eggs, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb and walnuts.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 20 muffins.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts 1 serving (1 each) equals 268 calories, 12 g fat (1 g saturated fat), 22 mg cholesterol, 209 mg sodium, 35 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Brown Sugar Rhubarb Muffins in Country Woman June/July 2007, p41

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas