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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Got this from a friend and followed her recipe exactly except I used wheat flour instead of white flour. And I left out the 1/2 cup optional chopped walnuts or pecans. Could probably use other fruit when rhubarb not in season. Makes 12 delicious, moist muffins. Ingredients:
1 1/2 cups brown sugar, packed |
1/2 cup vegetable oil |
1 egg |
1 teaspoon vanilla |
1 cup buttermilk |
2 1/2 cups wheat flour |
1 teaspoon baking soda |
1 teaspoon baking powder |
1/2 teaspoon salt |
1 1/2 cups rhubarb, diced |
Directions:
1. Preheat oven to 350 degrees.
2. Spray muffin cups with nonstick cooking spray.
3. In a large bowl, mix together brown sugar, oil, egg and vanilla until well blended.
4. Add remaining ingredients except rhubarb and mix until moistened.
5. Fold in rhubarb.
6. Fill muffin cups 2/3 full.
7. Sprinkle a pinch or two of sugar on top of the batter, if desired.
8. Bake for 20-25 minutes. Makes 12 muffins.
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