Save on Pinterest

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.
  • Total Time
    Prep: 10 min. Bake: 25 min.
  • Makes
    16 muffins

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 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.
Nutrition Facts
1 each: 198 calories, 7g fat (1g saturated fat), 14mg cholesterol, 204mg sodium, 30g carbohydrate (15g sugars, 1g fiber), 3g protein.

Recommended Video