Rhubarb Lemon Muffins
TOTAL TIME: Prep: 15 min. Bake: 20 min.
YIELD: 1 dozen.
Kathleen Smith of Pittsburgh, Pennsylvania says: “My father has a rhubarb plant and gives me some every spring. Some of it I stew for him, but I always save some for a new recipe. This is one of the tastiest I've tried.”
Ingredients
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2 cups all-purpose flour
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1 cup plus 1-1/2 teaspoons sugar, divided
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3 teaspoons baking powder
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1/2 teaspoon salt
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1/2 teaspoon ground ginger
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2 large eggs, room temperature
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1/2 cup buttermilk
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1/4 cup canola oil
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1 tablespoon grated lemon zest
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1-3/4 cups sliced fresh or frozen rhubarb
Directions
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1.
In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and ginger. In a small bowl, combine the eggs, buttermilk, oil and lemon zest. Stir into dry ingredients just until moistened. Fold in rhubarb.
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2.
Fill paper-lined muffin cups two-thirds full. Sprinkle with remaining sugar. Bake at 375° for 20-25 minutes or until a toothpick inserted near the middle comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts
1 each: 203 calories, 6g fat (1g saturated fat), 36mg cholesterol, 221mg sodium, 35g carbohydrate (18g sugars, 1g fiber), 4g protein.
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