Tuesday, May 25, 2010

Rhubarb Muffins

It sounds a little strange to make rhubarb muffins, but these muffins are truly yummy!  I've made them twice within 5 days because I really, really liked them.  And my kids ate them too!  I did finely chop the rhubarb and mince the nuts to make them smaller and more palatable for the kids.

Rhubarb-Buttermilk Muffins


3/4 cups brown sugar
1/2 cup salad oil
1 egg
2 tsp vanilla extract
1 cup buttermilk or plain yogurt or 1 cup. milk soured with 2 tsp. lemon juice
1 1/2 cups finely diced rhubarb
1/2 cups pecan pieces, minced
2 1/2 cups all-purpose flour (you can do 1 1/2 cups white flour and                                   1 cup wheat flour)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt


1/3 cup sugar
1 tsp cinnamon
1 tbsp melted butter                                                    1 tsp flour
  • Preheat oven to 375 degrees. Grease 15 medium-sized muffin cups.
  • Combine in large bowl: brown sugar, oil, egg, and vanilla. Beat until well mixed. Stir dry ingredients into mixture.
  • Then add rhubarb and nuts.
  • Fill prepared muffin pan 3/4 full with batter.
  • Quickly combine topping ingredients in a small bowl and sprinkle on top of batter in each muffin cup.
  • Bake in preheated oven on center shelf 15 to 20 minutes. (closer to 20)

I copied this recipe from:  http://www.rhubarbinfo.com/  and then added alterations similar to the recipe in Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert.

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