Description
Every year our rhubarb plant goes crazy and these yummy muffins are a great way to use some up quickly. Great for lunches!
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 (Optional)
- 1 ¼ cups diced rhubarb
- ⅓ cup raisins
- 1 cup buttermilk
- 1 cup lightly packed brown sugar
- ¼ cup butter, melted
- 1 large egg
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 50 mins
Servings: 12