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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

rhubarb muffins Recipe

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This recipe for rhubarb muffins is from beatty family favourites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 ½ cups flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

1 ¼ cups brown sugar

1 cup buttermilk

½ cup vegetable oil

1 large egg

1 teaspoon vanilla extract

1 ½ cups diced rhubarb

½ cup chopped walnuts

crumble topping (see crumble recipe) to sprinkle

Directions:
Directions:
1. Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin pans or line with paper cups.

2. Stir flour, baking soda, baking powder, and salt together in a medium bowl.
3. Beat brown sugar, buttermilk, oil, egg, and vanilla in a separate bowl with an electric mixer until smooth.
4. Pour in dry ingredients and mix by hand just until blended.
5. Stir in rhubarb and walnuts.
6. Spoon batter into the prepared cups, filling almost to the top.
7. sprinkle crumble topping on top of muffin batter
8. Bake in the preheated oven until muffin tops spring back when lightly pressed, about 25 minutes. Cool in the pans for at least 10 minutes before removing them.

Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
50m

 

 

 

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