Rhubarb Muffins Recipe
It's rhubarb time! Evelyn Winchester of Hilton, New York has a sweet way to put this spring crop to use—her moist muffin recipe. "I had several rhubarb plants on our farm in Iowa," Evelyn explains. "Even though I moved east to be closer to my children and grandchildren, I still make these muffins. I even won a ribbon with them at the 4-H bake sale here."
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 cup vegetable oil
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 egg
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 1/2 cup chopped walnuts
- 1 cup buttermilk
- topping:
- 1/3 cup sugar
- 2-1/2 cups all-purpose flour
- 1-1/4 cups packed brown sugar
- 1-1/2 cups diced fresh rhubarb
- 1 teaspoon butter melted
- Carbohydrate 2.06360534780658 g
- Cholesterol 42.6070312491326 mg
- Fat 25.594463376332 g
- Fiber 0.447286117103365 g
- Protein 2.24749121567648 g
- Saturated Fat 10.7355063198268 g
- Serving Size 1 1 serving (63g)
- Sodium 1690.31672668732 mg
- Sugar 1.61631923070321 g
- Trans Fat 1.46374927090867 g
- Calories 242 calories
Directions In a bowl, beat egg. Add brown sugar, buttermilk, oil and vanilla; beat for 1 minute. Combine dry ingredients; stir into sugar mixture just until moistened. Fold in rhubarb and walnuts. Fill greased or paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over muffins. Bake at 375degrees for 20-25 minutes or until muffins test done. Yield: 1 dozen. Originally published as Rhubarb Muffins in Country Woman March/April 1997, p32
