If you are like me and just can’t get enough of rhubarb right now, try these delicious, filling muffins. The tangy rhubarb works nicely with the whole wheat dough. They were gone fast in our house …
RECIPE
Ingredients
- 2 cup whole wheat flour (or white flour)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 egg
- 1/2-3/4 cup brown sugar
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup buttermilk
- 2 cup rhubarb stalks, chopped into 1 inch pieces
- 1/4 tsp salt
- 1 tbsp cinnamon
- 2 tsp fresh or 1 tsp dried ginger, grated
- 1/2 cup walnuts
Instructions
- Preheat oven to 375 F.
- In a large bowl, cream the butter and the sugar with a wooden spoon until light and fluffy or use an electric mixer.
- Lightly beat in 1 egg and mix in 1 cup buttermilk.
- Sift the dry ingredients together: flour, baking soda, baking powder, cinnamon, ginger, salt.
- With a spatula, fold the dry ingredients into the butter mixture until just barely combined, then add 2 cups of the fresh rhubarb and fold until evenly distributed.
- Bake in the preheated oven for 25 – 30 minutes until a toothpick poked into the middle of a muffin comes out clean.
- Cool for 10 minutes, then run a knife around each muffin to release from the tin and turn out onto the rack. Put the muffins on a wire rack and let them sit for another 10 minutes.
Enjoy warm or at room temperature.
Twin Cities Herbs 