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Rhubarb Muffins I
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Seasonal sweet and tangy rhubarb muffins. Ideal for a Spring brunch.
Ingredients:
  • 1 egg, beaten
  • 0.25 cup vegetable oil
  • 0.75 cup orange juice
  • 2 teaspoons grated orange zest
  • 2 cups all-purpose flour
  • 0.75 cup white sugar
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon salt
  • 1.25 cups finely chopped rhubarb
Instructions:
  • Preheat your oven to a toasty 375 degrees F (190 degrees C) and prepare your muffin tin by greasing the cups or lining them with paper liners.
  • Combine the egg, oil, orange juice, and orange zest in a medium bowl. Mix the flour, white sugar, baking powder, baking soda, and salt in a separate bowl. Gently blend the egg mixture into the flour mixture until just combined, then fold in the chopped rhubarb.
  • Bake until a toothpick inserted into a muffin comes out clean, for about 20 to 30 minutes in a preheated oven.

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