Buttermilk Rhubarb Muffins |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 14 |
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The combination of tart and tangy rhubarb with tangy buttermilk makes for a satisfying and not too sweet treat to have with a glass of milk or tea. Ingredients:
2 cups all-purpose flour, stirred but not sifted |
1/2 cup sugar |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 cup buttermilk |
1 cup fresh rhubarb (or 1 cup thawed, drained rhubarb, must total 1 cup when thawed) |
1 tablespoon grated orange peel |
1/3 cup salad oil or 1/3 cup melted shortening |
1 egg, slightly beaten |
Directions:
1. Preheat oven to 400°F Grease bottoms of 14 (2.5 ) muffin-pan cups or 11 (3 ) muffin-pan cups; line each of the cups with a paper liner if you prefer.
2. Sift flour with sugar, baking powder, baking soda, rhubarb and salt into a large bowl. Stir to combine.
3. Measure buttermilk in a 2 cup measure. Add oil, grated orange and egg; eat with a fork to mix well.
4. Make a well into the center of the flour mixture. Pour in milk mixture all at once; stir quickly with a fork, just until flour disappears. Do NOT beat, the batter should be lumpy!
5. Using a 1/4 cup measuring cup (not quite full), quickly dip batter into muffin cups, filling each slightly more than half full. Dip only once for each cup.
6. Bake 20-25 minutes, or until golden brown and a cake tester inserted in center comes out clean.
7. Remove from oven, allow to sit for 5 minutes. Loosed muffins around edge with a knife; turn out.
8. Serve hot, warm, or cool - whatever is to your liking.
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