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

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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.