Tuxedoville's Rhubarb Muffins

Tuxedoville's Rhubarb Muffins

by Wyatt Brooks 2 years 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. 1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  2. 2. Whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg together in a bowl; stir rhubarb and raisins into flour mixture.
  3. 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. 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