Rhubarb Muffins
Cook time: 
Total time: 
Serves: 18 muffins
 
Ingredients
  • 2½ cups unsifted all-purpose flour
  • ⅓ cup SACO Cultured Buttermilk Blend
  • ½ cup walnuts or pecans, chopped
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ¼ tsp ground nutmeg
  • 1 cup brown sugar
  • 1¼ cups water
  • ½ cup vegetable oil
  • 1 large egg
  • 2 tsp vanilla extract
  • 2½ cups fresh rhubarb, cut in
  • ½-inch
Instructions
  1. Preheat oven to 375°F.
  2. Grease or paper line 18 muffin cups.
  3. In large mixing bowl combine flour, Buttermilk Blend, nuts, baking powder, baking soda, salt and nutmeg.
  4. In small mixing bowl beat together brown sugar, water, oil, egg and vanilla.
  5. Stir into flour mixture just until moistened (batter will be lumpy).
  6. Fold rhubarb into batter.
  7. Spoon batter evenly into prepared muffin cups.
  8. Bake 18 to 20 minutes, or until wooden toothpick tests done.
  9. Cool in pans for 5 minutes.
  10. Place on wire rack to cool completely.
Nutrition Information
Calories: 199 Fat: 9g Saturated fat: 1g Trans fat: 0g Carbohydrates: 28g Sugar: 13g Sodium: 178mg Fiber: 1g Protein: 3g Cholesterol: 2mg
Recipe by SacoFoods at http://www.sacofoods.com/rhubarb-muffins/