Description
Delicious rhubarb muffins that are perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1/2 cup melted butter (or oil)
- 3/4 cup milk or buttermilk
- 1 tsp vanilla extract
- 1½ cups rhubarb, chopped
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together eggs, melted butter, milk, and vanilla.
- Combine the wet and dry ingredients.
- Fold in the chopped rhubarb.
- Fill muffin cups with the batter.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Store in an airtight container.
- Can substitute oil for butter.
- Adjust sugar based on rhubarb tartness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Rhubarb Muffins, Baking, Breakfast, Snack