Tuxedoville's Rhubarb Muffins recipe

All Recipes Best Recipe Bread Quick Bread Recipes Muffin Recipes

Ingredients

2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
1 pinch ground nutmeg
1 ¼ cups diced rhubarb
⅓ cup raisins
1 cup buttermilk
1 cup lightly packed brown sugar
¼ cup butter, melted
1 large egg

Nutrition Info

229.7 calories
carbohydrate: 43.3 g
cholesterol: 26.5 mg
fat: 4.8 g
fiber: 1.2 g
protein: 4.2 g
saturatedFat: 2.7 g
servingSize: -
sodium: 303.6 mg
sugar: 21.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.

  2. Whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg together in a bowl, stir rhubarb and raisins into flour mixture.

  3. Whisk buttermilk, brown sugar, melted butter, and egg together in a large bowl, stir flour mixture into buttermilk mixture just until all ingredients are moistened. Divide batter evenly into the prepared muffin cups.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pans for a few minutes before removing from pan. Serve warm or at room temperature.

Recipe Yield

12 muffins

Recipe Note

Every year our rhubarb plant goes crazy and these yummy muffins are a great way to use some up quickly. Great for lunches!

Do you like the recipe? Share this tasty recipe!