Tuxedoville's Rhubarb Muffins

Name: Tuxedoville's Rhubarb Muffins recipe
Prep time: 20 min
Cook time: 25 min
Yield: 12 muffins
Cuisine: Global
Ingredients: 2 ½ cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; ½ teaspoon salt; ½ teaspoon ground cinnamon; 1 pinch ground nutmeg; 1 ¼ cups diced rhubarb; ⅓ cup raisins; 1 cup buttermilk; 1 cup lightly packed brown sugar; ¼ cup butter, melted; 1 large egg

by Wyatt Brooks 1 year ago

4.8 (4)

25 minutes

229.7 kcal

43.3 g carbs

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Description

Every year our rhubarb plant goes crazy and these yummy muffins are a great way to use some up quickly. Great for lunches!

Ingredients

2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
1 pinch ground nutmeg
1 ¼ cups diced rhubarb
⅓ cup raisins
1 cup buttermilk
1 cup lightly packed brown sugar
¼ cup butter, melted
1 large egg

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2. Whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg together in a bowl; stir rhubarb and raisins into flour mixture.
3. Whisk buttermilk, brown sugar, melted butter, and egg together in a large bowl; stir flour mixture into buttermilk mixture just until all ingredients are moistened. Divide batter evenly into the prepared muffin cups.
4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pans for a few minutes before removing from pan. Serve warm or at room temperature.

Nutrition Facts

serving: 12 muffins

calories: 229.7 kcal

carbohydrates: 43.3 g

protein: 4.2 g

saturated fat: 2.7 g

cholesterol: 26.5 mg

sodium: 303.6 mg

fiber: 1.2 g

sugar: 21.7 g