Buttermilk Rhubarb Muffins
- Ready In:
- 40mins
- Ingredients:
- 10
- Yields:
-
11-14 muffins
- Serves:
- 11-14
ingredients
- 2 cups all-purpose flour, stirred but not sifted
- 1⁄2 cup sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup buttermilk
- 1 cup fresh rhubarb (or 1 cup thawed, drained rhubarb, must total 1 cup when thawed)
- 1 tablespoon grated orange peel
- 1⁄3 cup salad oil or 1/3 cup melted shortening
- 1 egg, slightly beaten
directions
- Preheat oven to 400°F Grease bottoms of 14 (2.5") muffin-pan cups or 11 (3") muffin-pan cups; line each of the cups with a paper liner if you prefer.
- Sift flour with sugar, baking powder, baking soda, rhubarb and salt into a large bowl. Stir to combine.
- Measure buttermilk in a 2 cup measure. Add oil, grated orange and egg; eat with a fork to mix well.
- Make a well into the center of the flour mixture. Pour in milk mixture all at once; stir quickly with a fork, just until flour disappears. Do NOT beat, the batter should be lumpy!
- Using a 1/4 cup measuring cup (not quite full), quickly dip batter into muffin cups, filling each slightly more than half full. Dip only once for each cup.
- Bake 20-25 minutes, or until golden brown and a cake tester inserted in center comes out clean.
- Remove from oven, allow to sit for 5 minutes. Loosed muffins around edge with a knife; turn out.
- Serve hot, warm, or cool -- whatever is to your liking.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<p>Thank you for visiting my chef's page and considering making any of my recipes. With so many to choose from, I'm honoured that you'd take the time to try mine. Thank you in advance!</p>