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Rhubarb Muffins

SUBMITTED BY: Alma Hansen

"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."
RECIPE RATING:
The reviewer gave this recipe 4 stars. This recipe average a 4.3 star rating.
Read Reviews (3)
PREP TIME  10 Min
COOK TIME  25 Min
READY IN  35 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS

  • 2 1/2 cups 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 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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 3, 2007 by CAROLP4564
These are very scrumptious, I just found a new favorite muffin. Thank you for sharing this. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 17, 2008 by ELAINE77
Excellent muffins.. I used 1 1/2 cups whole wheat flour and 1 cup all purpose, and apple sauce... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on May 22, 2008 by tater
Moist and easy, but not as much rhubarb flavor as I would have liked. Next time I'll try a... MORE


 
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