BUTTERMILK RHUBARB MUFFINS
A cousin in Maine gave me this recipe. I take these slightly tart treats to meetings where lunch is being served and always come home with an empty plate. It's a good way to use up plentiful rhubarb.
Provided by Taste of Home
Time 35m
Yield 16 muffins.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the six ingredients. In another bowl, whisk the egg, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 198 calories, Fat 7g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 204mg sodium, Carbohydrate 30g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
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Terry Kemper
[email protected]I made these muffins for my family and they were a hit! Everyone loved the tart and tangy flavor of the rhubarb. I will definitely be making these again.
Umar Rajput
[email protected]These muffins were a bit too tart for my taste, but my husband loved them. I think next time I will use less rhubarb or add some sugar to the batter.
Yanelyz Batista
[email protected]These muffins were easy to make and turned out great! I used frozen rhubarb and they still turned out delicious. I will definitely be making these again.
osman hama
[email protected]I love rhubarb muffins and these were some of the best I've ever had. The buttermilk made them extra moist and fluffy. I also loved the tartness of the rhubarb. I will definitely be making these again!
MR MASUM
[email protected]These muffins were delicious! I made them for a brunch party and they were a huge hit. The rhubarb gave them a tart and tangy flavor that was perfectly balanced by the sweetness of the buttermilk. The muffins were also very moist and fluffy. I will d
xal man
[email protected]I made these muffins for my family and they were a hit! Everyone loved the tart and tangy flavor of the rhubarb. I will definitely be making these again.
Jannatul Ferdous Meem
[email protected]These muffins were a bit too tart for my taste, but my husband loved them. I think next time I will use less rhubarb or add some sugar to the batter.
Hannah Scarpino
[email protected]These muffins were easy to make and turned out great! I used frozen rhubarb and they still turned out delicious. I will definitely be making these again.
Ali Raza qurashi
[email protected]I love rhubarb muffins and these were some of the best I've ever had. The buttermilk made them extra moist and fluffy. I also loved the tartness of the rhubarb. I will definitely be making these again!
Marya Katouzi
[email protected]These muffins were absolutely delicious! I made them for a brunch party and they were a huge hit. The rhubarb gave them a tart and tangy flavor that was perfectly balanced by the sweetness of the buttermilk. The muffins were also very moist and fluff