Tuxedoville's Rhubarb Muffins
Small, deep ruby in color and tart, this fruit is the scandinavian equivalent to.
Recipe Summary Tuxedoville's Rhubarb Muffins
Every year our rhubarb plant goes crazy and these yummy muffins are a great way to use some up quickly. Great for lunches!Ingredients | Lingonberry Plant Zone2 ½ cups all-purpose flour1 teaspoon baking soda1 teaspoon baking powder½ teaspoon salt½ teaspoon ground cinnamon1 pinch ground nutmeg (Optional)1 ¼ cups diced rhubarb⅓ cup raisins1 cup buttermilk1 cup lightly packed brown sugar¼ cup butter, melted1 large eggDirectionsPreheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.Whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg together in a bowl; stir rhubarb and raisins into flour mixture.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.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.Sprinkle the muffins with additional brown sugar and cinnamon before baking if you like.Info | Lingonberry Plant Zoneprep: 20 mins cook: 25 mins additional: 5 mins total: 50 mins Servings: 12 Yield: 12 muffins
TAG : Tuxedoville's Rhubarb MuffinsBread, Quick Bread Recipes, Muffin Recipes,
