Name: Tuxedoville's Rhubarb Muffins recipe
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

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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

Nutrition Info

229.7 calories carbohydrate: 43.3 g cholesterol: 26.5 mg fat: 4.8 g fiber: 1.2 g protein: 4.2 g saturatedFat: 2.7 g servingSize: - sodium: 303.6 mg sugar: 21.7 g transFat: : - unsaturatedFat: : -

Directions

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

Recipe Yield

12 muffins

Recipe Note

Every year our rhubarb plant goes crazy and these yummy muffins are a great way to use some up quickly. Great for lunches!

Alternatives to this recipe

Tuxedoville's Rhubarb Muffins