Rhubarb Muffins



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Source Simply In Season by Mary Beth Lind and Cathleen Hockman-Wert

Preparation Time

Serves12 muffins

1 tablespoon butter melted
1/4 cup sugar
1/2 cup nuts toasted and chopped (optional)
1 1/2 cups rhubarb diced
2 teaspoons vanilla
1 egg beaten
1/2 cup Oil
3/4 cup brown sugar
1 cup buttermilk
1/2 teaspoon salt
1 1/2 cups flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon flour

1. Combine the dry ingredients (flours, baking soda, baking powder and salt).

2. In a separate bowl, mix together the buttermilk, brown sugar, oil, beaten egg and vanilla.

3. Stir in the dry ingredients until just moistened.

4. Stir in the rhubarb and optional nuts.

5. Fill greased muffin tins 2/3rds full of the batter.

6. Combine the sugar, melted butter, ground cinnamon and flour and spinkle on top of the batter.

7. Bake in an oven preheated to 375F until a toothpick inserted into the center comes out clean. Should take about 20 minutes.

8. Remove from oven and allow to cool on wire racks.


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