Buttermilk Rhubarb Muffins |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 16 |
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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:
2-1/2 cups king arthur unbleached all-purpose flour |
1 cup packed brown sugar |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/4 teaspoon ground nutmeg |
1 egg |
1 cup buttermilk |
1/2 cup vegetable oil |
2 teaspoons vanilla extract |
2 cups diced fresh or frozen rhubarb |
Directions:
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.
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. Yield: 16 muffins.
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