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Tuxedoville's Rhubarb Muffins Popular Recipes

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Tuxedoville's Rhubarb Muffins

"Every year our rhubarb plant goes crazy and these yummy muffins are a great way to use some up quickly. Great for lunches!"

Ingredients :

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 pinch ground nutmeg (optional)
  • 1 1/4 cups diced rhubarb
  • 1/3 cup raisins
  • 1 cup buttermilk
  • 1 cup lightly packed brown sugar
  • 1/4 cup butter, melted
  • 1 large egg

Instructions :

Prep : 20M Cook : 12M Ready in : 50M
  • Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  • Whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg together in a bowl; stir rhubarb and raisins into flour mixture.
  • Whisk buttermilk, brown sugar, melted butter, and egg together in a large bowl; stir flour mixture into buttermilk mixture just until all ingredients are moistened. Divide batter evenly into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pans for a few minutes before removing from pan. Serve warm or at room temperature.

Notes :

  • Sprinkle the muffins with additional brown sugar and cinnamon before baking if you like.

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