Tuxedoville's Rhubarb Muffins Recipe - Allrecipes.com
Tuxedoville's Rhubarb Muffins Recipe
  • READY IN 50 mins

Tuxedoville's Rhubarb Muffins

Recipe by  

"Every year our rhubarb plant goes crazy and these yummy muffins are a great way to use some up quickly. Great for lunches!"

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Ingredients Edit and Save

Original recipe makes 12 muffins Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  2. Whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg together in a bowl; stir rhubarb and raisins into flour mixture.
  3. Whisk buttermilk, brown sugar, melted butter, and egg together in a large bowl; stir flour mixture into buttermilk mixture just until all ingredients are moistened. Divide batter evenly into the prepared muffin cups.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pans for a few minutes before removing from pan. Serve warm or at room temperature.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 25 mins
  • READY IN 50 mins

Footnotes

  • Cook's Note:
  • Sprinkle the muffins with additional brown sugar and cinnamon before baking if you like.
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Reviews More Reviews

Jun 30, 2014

Excellent muffins..delicious taste, great texture, nice & crunchy on top, and moist on the inside. The only changes I made were to replace the raisins with pecans, and used the large size muffin tins.

 
May 16, 2014

This muffin has great texture and was a little different so it was nice to try.

 

2 Ratings

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Nutrition

  • Calories
  • 230 kcal
  • 11%
  • Carbohydrates
  • 43.3 g
  • 14%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 4.8 g
  • 7%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 304 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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