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Greysa Jayne's Rhubarb Muffins Recipe

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This recipe for Greysa Jayne's Rhubarb Muffins is from The Reimer-Kelly Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Muffins

Ingredients:  
Ingredients:  
4 c all-purpose flour
2 c sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
4 eggs, beaten
2 c sour cream
1/2 c buttermilk
1 c butter, melted
2 tsp vanilla extract
Directions:
Directions:
Preheat oven to 375ºF. Line muffin tins with liners (enough for 24 muffins).
Combine dry ingredients in one bowl and wet ingredients in another.
Stir together until just combined.
Scoop into lined muffin tins and bake until muffins spring back when gently pressed on top, about 20 - 25 minutes.
Cool at least 5 minutes before filling with rhubarb mixture.
 

Rhubarb Filling

Ingredients:  
Ingredients:  
3 c fresh rhubarb, chopped into about 1/2-inch pieces
1 1/4 c sugar
2 tbsp cornstarch
2 tbsp lemon juice
1 tbsp honey
1 1/2 tsp vanilla extract
Directions:
Directions:
Stir together rhubarb, sugar, lemon juice, and cornstarch in a saucepan over medium heat until all sugar has dissolved, and mixture comes to a boil and thickens, 5-8 minutes.
Remove from heat and stir in vanilla and honey.
Allow to cool at least 5 minutes before filling muffins.

 

 

 

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