Home Breads, Rolls & Pastries Bread Recipes Muffins

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

3 reviews

Test Kitchen Approved

Total Time

Prep: 10 min. Bake: 25 min.

Makes

16 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.

Next Recipe

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.

Buttermilk Rhubarb Muffins

Ingredients

Directions

Nutrition Facts

Recommended Video

More from Taste of Home