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.â€
- Preparing Time: 10 minutes
- Total Time: 35 minutes
- Served Person: 12
spring
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 eggs
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 3 teaspoons baking powder
- 1 3/4 cups rhubarb sliced fresh or frozen
- 1/2 cup buttermilk
- 1 cup sugar plus 1-1/2 teaspoons, divided
- 1/4 cup canola oil
- 1 tablespoon grated lemon peel
- Carbohydrate 18.8251666013017 g
- Cholesterol 2.04166666553007 mg
- Fat 5.35735335741764 g
- Fiber 0.942288308034272 g
- Protein 3.92140274123322 g
- Saturated Fat 0.665875073626194 g
- Serving Size 1 1 (107g)
- Sodium 4969.89261685546 mg
- Sugar 17.8828782932674 g
- Trans Fat 0.149493319720585 g
- Calories 140 calories
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 peel. 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.
