Buttermilk Rhubarb Muffins

The combination of tart and tangy rhubarb with tangy buttermilk makes for a satisfying and not too sweet treat to have with a glass of milk or tea.

• Ready In: 40 mins
• Serves: 11-14
• Yields: 11-14 muffins

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

1. 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.
2. Sift flour with sugar, baking powder, baking soda, rhubarb and salt into a large bowl. Stir to combine.
3. Measure buttermilk in a 2 cup measure. Add oil, grated orange and egg; eat with a fork to mix well.
4. 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!
5. 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.
6. Bake 20-25 minutes, or until golden brown and a cake tester inserted in center comes out clean.
7. Remove from oven, allow to sit for 5 minutes. Loosed muffins around edge with a knife; turn out.
8. Serve hot, warm, or cool -- whatever is to your liking.