RHUBARB LEMON MUFFINS
Kathleen Smith of Pittsburgh, Pennsylvania says: "My father has a rhubarb plant and gives me some every spring. Some of it I stew for him, but I always save some for a new recipe. This is one of the tastiest I've tried."
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and ginger. In a small bowl, combine the eggs, buttermilk, oil and lemon zest. Stir into dry ingredients just until moistened. Fold in rhubarb. , Fill paper-lined muffin cups two-thirds full. Sprinkle with remaining sugar. Bake at 375° for 20-25 minutes or until a toothpick inserted near the middle comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 203 calories, Fat 6g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 221mg sodium, Carbohydrate 35g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
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Franklin CA
[email protected]These muffins were easy to make and turned out great! I used frozen rhubarb and they still had a nice tart flavor. I will definitely be making these again.
Gene Johnson
[email protected]Meh.
Lyla Snygans
[email protected]I made these muffins for a brunch party and they were a huge hit! Everyone loved the unique flavor combination and the muffins were gone in no time.
Asenath Wanjiru
[email protected]Yum! ?
IMAGINE
[email protected]These muffins were absolutely delicious! The rhubarb and lemon flavors were perfectly balanced, and the muffins were moist and fluffy. I will definitely be making these again.