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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Rhubarb Muffins Recipe

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This recipe for Rhubarb Muffins is from Maxine's Collection, 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!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/4 c. flour
1 c. sugar
2 1/2 t. baking powder
1 t. baking soda
1/2 t. salt
2 eggs
3/4 c. buttermilk
1/2 c. butter, melted and cooled slightly
1/4 c. hot water
2 t. vanilla
2 1/2 c. rhubarb, chopped into 1/2" pieces, divided
1 T. coarse sugar
Directions:
Directions:
Preheat oven to 375º and line a 12-cup muffin tin with paper liners.
Whisk flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk eggs, buttermilk, butter, hot water and vanilla in a medium bowl. Stir into the flour mixture until just combined. Stir in 2 cups of the rhubarb.
Divide the batter among the liners. Toss remaining 1/2 cup of the rhubarb with coarse sugar. Spoon over the batter.
Bake until a cake tester inserted into the center comes out clean, about 18-20 minutes. Transfer muffins to a rack to cool.
Number Of Servings:
Number Of Servings:
Makes 1 dozen

 

 

 

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