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Tuxedoville's Rhubarb Muffins
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Prep Time:
20 minutes
20 minutes
Cook Time:
25 minutes
25 minutes
Total Time:
50 minutes
50 minutes
Delicious rhubarb muffins - perfect for using up abundant harvests.
Ingredients:
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 teaspoon ground cinnamon
- 1 pinch ground nutmeg
- 1.25 cups diced rhubarb
- 0.33333334326744 cup raisins
- 1 cup buttermilk
- 1 cup lightly packed brown sugar
- 0.25 cup butter, melted
- 1 large egg
Instructions:
- Start by preheating your oven to a toasty 350 degrees F (175 degrees C), then prepare your muffin tin by either greasing the cups or lining them with paper liners.
- In a bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Add rhubarb and raisins to the mixture and stir well.
- In a large bowl, combine buttermilk, brown sugar, melted butter, and egg, whisking until smooth. Gently fold in the flour mixture until just combined. Scoop batter evenly into the muffin cups.
- Bake at the specified temperature until a toothpick inserted in the center comes out clean, approximately 25 minutes. Allow the cake to cool in the pans briefly before removing. Enjoy warm or at room temperature.