Rhubarb Muffins

This morning I delighted to get permission from both the owner’s of the apartments next to mine to raid their rhubarb patches. HURRAY! Apparently they think rhubarb is a “noxious weed, not good for anything”. That is totally crazy, right!? I guess it works out well for me though I get all those lovely, mouth puckering, ruby red stalks to myself.

The first rhubarb recipe I tried was the rhubarb muffins from My Lady Melady. They are absolutely fabulous.

Rhubarb Muffins

Adapted from Lady Melady
2 TBS canola oil
1/2 tsp vanilla
1 1/2 TBS lightly beaten egg
1/4 cup buttermilk
1/4 cup plus 1 TBS brown sugar
1/2 cup plus 1 TBS flour
1/8 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder
6 TBS fresh rhubarb

1/2 tsp cinnamon
1 1/2 tsp butter
1 TBS sugar

In a small bowl, combine oil, vanilla, egg and buttermilk. In another small bowl combine the flour, brown sugar, salt, baking soda, baking powder and rhubarb. On a small plate mix the sugar, cinnamon, and butter; set aside. Slowly add the wet mixture to the dry mixture and mix well. Fill greased muffin tins 2/3 full of batter. Top each muffin with a bit of the cinnamon sugar mixture. Bake at 350 degrees for 20 minutes or until a tooth pick inserted in the center comes out clean.


2 thoughts on “Rhubarb Muffins

  1. Thanks Audrey. As it stands now the recipe makes 4 regular size muffins. I may try increasing the yield to 6 cause some of my taste testers wanted seconds. If you try my recipe let me know what you think. Julie


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