Buttermilk Rhubarb Muffins

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READY IN: 40mins
SERVES: 11-14
UNITS: US

INGREDIENTS

Nutrition
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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.
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