Rhubarb Lemon Muffins Recipe

Rhubarb Lemon Muffins Recipe photo by Taste of Home

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Kathleen Smith of Pittsburgh, Pennsylvania says: “My father has a rhubarb plant and gives me some every spring. Some of it I stew for him, but I always save some for a new recipe. This is one of the tastiest I've tried.”

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Rhubarb Lemon Muffins Recipe

Prep: 15 min. Bake: 20 min.

Yield: 12 Servings

15 20 35

Ingredients

2 cups all-purpose flour
1 cup plus 1-1/2 teaspoons sugar, divided
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
2 eggs
1/2 cup buttermilk
1/4 cup canola oil
1 tablespoon grated lemon peel
1-3/4 cups sliced fresh or frozen rhubarb

Directions

In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and ginger. In a small bowl, combine the eggs, buttermilk, oil and lemon peel. Stir into dry ingredients just until moistened. Fold in rhubarb.
Fill paper-lined muffin cups two-thirds full. Sprinkle with remaining sugar. Bake at 375° for 20-25 minutes or until a toothpick inserted near the middle comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

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 muffin equals 203 calories, 6 g fat (1 g saturated fat), 36 mg cholesterol, 221 mg sodium, 35 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Rhubarb Lemon Muffins in Simple & Delicious March/April 2008, p42