Buttermilk Rhubarb Muffins Recipe

By AnitaD

Ingredients

• 2-1/2 cups all-purpose flour
• 1 cup packed brown sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp ground nutmeg
• 1 egg
• 1 cup buttermilk (or 1 Tbsp lemon juice + milk to equal 1 cup)
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 2 cups diced fresh or frozen rhubarb

Preparation

Step 1

In a large bowl, combine the six ingredients. In another bowl, whisk the egg, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb.

Fill paper-lined muffin cups two-thirds full. Bake at 350° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Yield: 16 muffins.