Buttermilk Rhubarb Muffins
TOTAL TIME: Prep: 10 min. Bake: 25 min.
YIELD: 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.
Ingredients
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2-1/2 cups all-purpose flour
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1 cup packed brown sugar
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1 teaspoon baking powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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1/4 teaspoon ground nutmeg
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1 egg
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1 cup buttermilk
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1/2 cup vegetable oil
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2 teaspoons vanilla extract
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2 cups diced fresh or frozen rhubarb
Directions
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1.
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.
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2.
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.
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