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Buttermilk Rhubarb Muffins

 Buttermilk Rhubarb Muffins
A cousin in Maine gave me this recipe. I take these slightly tart treats to meetings where lunch is being served and always come home with an empty plate. It's a good way to use up plentiful rhubarb.
16 ServingsPrep: 10 min. Bake: 25 min.

Ingredients

  • 2-1/2 cups all-purpose flour
  • 1 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 egg
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 2 cups diced fresh or frozen rhubarb

Directions

  • In a large bowl, combine the six ingredients. In another bowl, whisk
  • the egg, buttermilk, oil and vanilla. Stir into dry ingredients just
  • until moistened. Fold in rhubarb.
  • Fill paper-lined muffin cups two-thirds full. Bake at 350° for
  • 22-25 minutes or until a toothpick comes out clean. Cool for 5
  • minutes before removing from pans to wire racks. Serve warm. Yield:
  • 16 muffins.
Nutritional Facts: 1 serving (1 each) equals 198 calories, 7 g fat (1 g saturated fat), 14 mg cholesterol, 204 mg sodium, 30 g carbohydrate, 1 g fiber, 3 g protein.