Taste of Home
Rhubarb Muffins
TOTAL TIME: Prep: 15 min. Bake: 20 min.
YIELD: 1 dozen.
It's rhubarb time! Evelyn Winchester of Hilton, New York has a sweet way to put this spring crop to use—her moist muffin recipe. "I had several rhubarb plants on our farm in Iowa," Evelyn explains. "Even though I moved east to be closer to my children and grandchildren, I still make these muffins. I even won a ribbon with them at the 4-H bake sale here."
Ingredients
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1 egg
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1-1/4 cups packed brown sugar
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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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2-1/2 cups all-purpose flour
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1 teaspoon baking soda
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1 teaspoon baking powder
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1/2 teaspoon salt
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1-1/2 cups diced fresh rhubarb
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1/2 cup chopped walnuts
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TOPPING:
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1/3 cup sugar
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1 teaspoon ground cinnamon
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1 teaspoon butter, melted
Directions
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1.
In a bowl, beat egg. Add brown sugar, buttermilk, oil and vanilla; beat for 1 minute. Combine dry ingredients; stir into sugar mixture just until moistened. Fold in rhubarb and walnuts.
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2.
Fill greased or paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over muffins. Bake at 375° for 20-25 minutes or until muffins test done.
Nutrition Facts
1 each: 337 calories, 13g fat (2g saturated fat), 19mg cholesterol, 277mg sodium, 50g carbohydrate (30g sugars, 1g fiber), 5g protein.
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