Rhubarb Muffins

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Rhubarb Muffins
Cook time: 
Total time: 
Serves: 18 muffins
  • 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
  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


Refrigerator Bran Muffins

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Refrigerator Bran Muffins
Cook time: 
Total time: 
Serves: 24 muffins
  • 2½ cups all-purpose flour
  • ½ cup SACO Cultured Buttermilk Blend
  • 2½ tsp baking soda
  • ½ tsp salt
  • 1 cup boiling water
  • 3 cups all-bran cereal
  • 2 cups water
  • ½ cup vegetable oil
  • 1½ cups granulated sugar
  • 2 eggs
  1. In medium mixing bowl sift together flour, Buttermilk Blend, baking soda and salt; set aside.
  2. In separate medium mixing bowl pour 1 cup boiling water over bran cereal; let stand until cereal has absorbed all the water.
  3. Cool.
  4. Stir in 2 additional cups water.
  5. In large mixing bowl thoroughly mix together oil and sugar.
  6. Add eggs, one at a time, beating well after each addition.
  7. Stir cooled bran into oil and sugar mixture.
  8. Add dry ingredients and stir just until mixed.
  9. Do not overbeat.
  10. Either use immediately or refrigerate batter, covered, up to five weeks.
  11. When ready to use, dip batter from container (without stirring) into greased muffin tins or cupcake liners.
  12. Bake in preheated 400°F oven for 20 to 25 minutes.
Nutrition Information
Calories: 167 Fat: 5g Saturated fat: 1g Trans fat: 0g Carbohydrates: 29g Sugar: 15g Sodium: 136mg Fiber: 3g Protein: 4g Cholesterol: 2mg