Rhubarb Muffins
Makes 1 dozen
2 cups all-purpose flour
2/3 cup plus 1 tablespoon of granulated sugar
1 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 and 1/4 cups buttermilk
1/4 cup canola oil
2 teaspoons lemon zest, finely grated
1 teaspoon vanilla extract
1 large egg, lightly beaten
1 and 1/2 cups rhubarb, small dice
Cooking spray
1 tablespoon coarse sugar, for sprinkling (optional)
Preheat oven to 400°. Combine rhubarb and 1 tablespoon of sugar, set aside. Combine flour, sugar, baking powder, baking soda and salt in a large bowl; make a well in center of mixture. Combine buttermilk and next 4 ingredients (buttermilk through egg) in a bowl; add to flour mixture. Stir just until moist. Fold the rhubarb into the batter. Spoon batter into 12 muffin cups coated with cooking spray, and sprinkle the tops evenly with the coarse sugar. Bake at 400° for 20 minutes or until lightly browned. Remove muffins from pan; cool on a wire rack.
3 comments:
Hello, my husband happens to love rhubarbs too. I bought a new plant last year since the old ones seemed to disappear - one after one. No rhubarbs yet, perhaps in the beginning of June. Still too cold in the Northern part of Sweden. Rhubarb muffins .. good idea!
Sara, I love rhubarb too. Your recipies and comments are interesting. We have nice dinners here, but, we have to take what they serve. Usually it is good, but sometimes they serve brussel sprouts, which I consider the bottonm of all food possibilities.
Sara,
What a beautiful presentation you have for your blog. The photos look mouthwatering. It is interesting the way you combine parts of recipes from many different cookbooks with your own original ideas. I know your husband (also known as my son) is in very good hands when it comes to delicious, healthful foods. Blog on, Sara!
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