Rhubarb muffins

429

PREP TIME

15 min

TOTAL TIME

35 min

Makes

12 muffins

* PLUS cooling time
Rhubarb muffins

Photo, Erik Putz.

We've never been more excited to break out the muffin tin.


Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 3/4 cup buttermilk
  • 1/2 cup unsalted butter , melted and cooled slightly
  • 1/4 cup hot water
  • 2 tsp vanilla
  • 2 1/2 cups chopped rhubarb , cut into 1/2-in. pieces, divided
  • 1 tbsp coarse sugar

Instructions

  • PREHEAT oven to 375F and line a 12-cup muffin tin with paper liners.
  • WHISK flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk eggs, buttermilk, butter, hot water and vanilla in a medium bowl. Stir into flour mixture until just combined. Stir in 2 cups of the rhubarb.
  • DIVIDE batter among liners. Toss remaining 1/2 cup of the rhubarb with coarse sugar. Spoon over batter.
  • BAKE until a cake tester inserted into centre of a muffin comes out clean, 18 min to 20 min. Transfer muffins to a rack to cool slightly. Serve warm or at room temperature.

Chatelaine Quickies: Poached rhubarb

Nutrition (per serving)

  • Calories
  • 249,
  • Protein
  • 5 g,
  • Carbohydrates
  • 37 g,
  • Fat
  • 10 g,
  • Fibre
  • 1 g,
  • Sodium
  • 290 mg.
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