Rhubarb Buttermilk Muffins |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 1 |
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I have given how many muffins this makes because it depends on the size muffins you make...the recipe is from the Inn on the Twenty Jordan, Ontario, Canada Ingredients:
2-1/2 cups all-purpose flour |
2 cups brown sugar |
2/3 cup shortening |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon cinnamon |
1/4 teaspoon nutmeg |
1/2 teaspoon salt |
1 cup buttermilk |
2 eggs |
2 cups rhubarb, diced |
Directions:
1. In a mixer with the paddle attachment or in a mixing bowl, combine flour and sugar. Cut in shortening until texture of course meal. Add baking powder, baking soda, cinnamon, nutmeg, and salt. Slowly add buttermilk. Add eggs one at a time. Fold in rhubarb. Spoon into 2 greased muffin tins and bake in a 375-degree oven for 15 to 20 minutes.
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