Rhubarb Muffins Recipe #378239
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.
45 min | 20 min prep
SERVES 12 , 12 muffins
- 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
- Preheat oven to 350 degrees.
- Spray muffin cups with nonstick cooking spray.
- In a large bowl, mix together brown sugar, oil, egg and vanilla until well blended.
- Add remaining ingredients except rhubarb and mix until moistened.
- Fold in rhubarb.
- Fill muffin cups 2/3 full.
- Sprinkle a pinch or two of sugar on top of the batter, if desired.
- Bake for 20-25 minutes. Makes 12 muffins.
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5 stars