Buttermilk Rhubarb Muffins

Name: Buttermilk Rhubarb Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 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

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.

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.

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.

Nutrition Facts

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

Originally published as Rhubarb Muffins in Best of Country Breads

Reviews

My Review

Click stars to rate

Average Rating:

kking45923

Oct 13, 2013

Easy yummy great recipe
RobbieGration

Nov 14, 2010

These muffins were delicious. I was short on rhubarb, so I substituted one cup of peeled, diced apple for 1 cup of rhubarb, and added 1 teaspoon of cinnamon. Very moist.