Rhubarb Muffins

4.3
(19)

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.

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Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
Servings:
16
Yield:
16 servings

Ingredients

  • 2 ½ cups all-purpose flour

  • 1 cup packed brown sugar

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • ¼ teaspoon ground nutmeg

  • 1 egg

  • 1 cup buttermilk

  • ½ cup vegetable oil

  • 2 teaspoons vanilla extract

  • 2 cups diced fresh or frozen rhubarb

Directions

  1. In a large bowl, combine the dry ingredients. In another bowl, beat the egg, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb. Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.