Best, Moist and Delicious Rhubarb Muffins
The title says it all! Nicest recipe that I have come across.
- Preparing Time: 15 minutes
- Total Time: 35 minutes
- Served Person: 18
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/4 cup brown sugar packed
- 1 1/2 cups brown sugar packed
- 1/2 tsp cinnamon
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1 cup pecans chopped
- 1 tsp baking soda
- 3 cups all purpose flour
- 2 tsp vanilla
- 1/4 cup pecans chopped
- note - if you are using frozen rhubarb for this re thaw the rhubarb the night before in a sieve, over a bowl, and discard the excess liquid.3 cups all-purpose flour1 1/2 cups packed brown sugar1 tsp. baking soda1 tsp. salt2 eggs1 cup buttermilk or 1 cup milk including 1 tbsp. vinegar or lemon juice2/3 cup
- 2/3 cup oil
- 2 cups fresh or frozen rhubarb chopped
- Carbohydrate 53.4157752941421 g
- Cholesterol 74.6583333340271 mg
- Fat 16.014634117821 g
- Fiber 1.14147822354414 g
- Protein 4.69479765534499 g
- Saturated Fat 7.30341419417648 g
- Serving Size 1 1 Serving (101g)
- Sodium 113.211713642598 mg
- Sugar 52.274297070598 g
- Trans Fat 1.17926099905478 g
- Calories 370 calories
In a large bowl;whisk together the flour, brown sugar, baking soda and the salt.In another, smaller bowl, beat together the eggs, buttermilk (or the substitute), oil and the vanilla extract. Gently stir the egg mixture into the flour mixture, just until combined. Do not over-mix.Gently fold in the chopped rhubarb and the chopped nuts.Fill greased or paper-lined muffin cups about three quarters full. Sprinkle the tops with the topping mixture.Bake at 375 ° for about 18 - 20 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes before removing the muffins from the pans.Allow to continue to cool on a wire rack.Makes 18 (large size) of the best of the best rhubarb muffins!
