Rhubarb Buttermilk Muffins Recipe

Name: Rhubarb Buttermilk Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients:; 1 1/2 cups brown sugar; 1/4 cup salad oil; 1 egg; 2 tsp vanilla extract; 1 cup buttermilk; 1 1/2 cups finely diced rhubarb; 1/2 cups pecan pieces; 2 1/2 cups all-purpose flour; 1 tsp baking powder; 1 tsp baking soda; 1/2 tsp salt; Topping:; 1/3 cup sugar; 1 1/2 tsp cinnamon; 1 tbsp melted margarine

Servings: persons

Ingredients:
1 1/2 cups brown sugar
1/4 cup salad oil
1 egg
2 tsp vanilla extract
1 cup buttermilk
1 1/2 cups finely diced rhubarb
1/2 cups pecan pieces
2 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Topping:
1/3 cup sugar
1 1/2 tsp cinnamon
1 tbsp melted margarine

1
Procedure:
2
Preheat oven to 400 degrees. Grease 24 medium-sized muffin cups.
3
Combine in large bowl: brown sugar, oil, egg, and vanilla. Beat until well mixed. Stir into mixture buttermilk, rhubarb, and pecans.
4
In another bowl, sift together flour, baking powder, baking soda, and salt. Add this mixture all at once to rhubarb mixture and stir until all ingredients are moistened. Do not over mix.
5
Fill prepared muffin pan 3/4 full with batter.
6
Quickly combine topping ingredients and sprinkle on top of batter in each muffin cup.
7
Bake in preheated oven on center shelf 15 to 20 minutes.

1447

kcal

Calories

Fat

162

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Ingredients:, 1 1/2 cups brown sugar, 1/4 cup salad oil, 1 egg, and more.

Yes, Rhubarb Buttermilk Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Buttermilk Muffins

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