Rhubarb Muffins Ii Recipe

Name: Rhubarb Muffins Ii
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1 teaspoon salt; 1/2 cup packed brown sugar; 1 cup buttermilk; 1 egg; 1 teaspoon vanilla extract; 2 1/2 cups chopped fresh rhubarb; 1/2 cup chopped walnuts; 1/2 cup white sugar; 2 tablespoons butter, softened

Servings: persons

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 cup packed brown sugar
1 cup buttermilk
1 egg
1 teaspoon vanilla extract
2 1/2 cups chopped fresh rhubarb
1/2 cup chopped walnuts
1/2 cup white sugar
2 tablespoons butter, softened

1
Preheat oven to 325 degrees F (165 degrees C). Grease muffin cups or line with paper muffin liners.
2
In a large bowl, combine flour, baking soda, cinnamon and salt. Set aside.
3
In a medium bowl, combine brown sugar, buttermilk, egg and vanilla; mix. Fold in rhubarb and walnuts. Add to flour mixture, mixing just until moist. Spoon batter into prepared paper liners.
4
In a small bowl, blend sugar and butter and sprinkle over each muffin.
5
Bake in preheated oven for 20 minutes, or until toothpick inserted in middle comes out clean.

1069

kcal

Calories

Fat

113

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 12 ingredients. The key ingredients include: 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1 teaspoon salt, and more.

Yes, Rhubarb Muffins Ii 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 Muffins Ii

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