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Rhubarb Muffins

June 22, 2011

Rhubarb Muffins

Rhubarb Muffins

I’ve been on a total rhubarb kick.  I really love the stuff.  It adds so much flavor to everything.  I am really excited to try my hand at strawberry rhubarb jam soon.  I have plans to go pick strawberries at a u-pick farm and then try some preserves.  I have only assisted in the process a few times and have never actually made my own stuff so this year is THE year 🙂

These muffins are delicious.  They are simple to make and if you enjoy adding other berries to accompany your rhubarb feel free to add whatever you like.  These muffins are perfect for snacks, breakfast or after a long hike.

Ingredients and Directions for Rhubarb Muffins

Ingredients and Directions for Rhubarb Muffins

1.  Ingredients

2 1/2 cups flour

1 teaspoon baking soda

1 1/4 cups packed brown sugar

1/2 cup vegetable oil

2 eggs

1 cup buttermilk

1 teaspoon vanilla

2 cups chopped rhubarb

  Topping

1/2 cup packed brown sugar

1 tablespoon butter, melted

1/2 teaspoon cinnamon

To Prepare the Muffins

2.  In large bowl, combine flour and baking soda.

3.  In separate bowl, blend sugar with oil;

4.  Whisk in eggs, buttermilk and vanilla.

5.  Add the rhubarb to the flour.

6.  Stir the wet ingredients into the dry ingredients just until flour is incorporated.

7.  Spoon into greased or paper-lined muffin tins, filling three-quarters full.

To Prepare the Topping:

Combine sugar, butter and cinnamon; sprinkle over batter. Bake in 350°F oven for 20 to 25 minutes for muffins, or until cake tester inserted into center comes out clean. Let cool in pans for 10 minutes before removing to let cool completely.

Makes 18 muffins

Rhubarb Muffins

Rhubarb Muffins

If you love rhubarb you’ll certainly love these muffins.  You could also use the same recipe to make rhubarb loaves.

From our kitchen to yours,
Sydney Jones

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