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rhubarb-muffins-recipe

Rhubarb Muffins Recipe

Delicious rhubarb muffins, perfect for breakfast or a snack.
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Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Calories: 200 kcal

Ingredients 

Muffin Batter

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 ½ cups chopped rhubarb

Instructions 

  1. Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, mix the buttermilk, vegetable oil, vanilla extract, and egg until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Fold in the chopped rhubarb gently.
  6. Spoon the batter into the prepared muffin tin, filling each cup about ⅔ full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 200kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 150mg | Potassium: 100mg | Fiber: 1g | Sugar: 15g | Vitamin A: 50IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg

Keywords

Muffins, Rhubarb
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