My husband happens to love rhubarb. I found some really nice rhubarb for a good price over the weekend, so I picked up a few pounds of it. I used some of the rhubarb in these muffins - I coated the chopped rhubarb in sugar before adding it to the batter to temper the tartness. The result is a nice contrast between the sweet and tart flavors.
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
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.