Rhubarb Lemon Muffins
Kathleen Smith of Pittsburgh, Pennsylvania says: “My father has a rhubarb plant and gives me some every spring. Some of it I stew for him, but I always save some for a new recipe. This is one of the tastiest I've tried.”
Kathleen Smith of Pittsburgh, Pennsylvania says: “My father has a rhubarb plant and gives me some every spring. Some of it I stew for him, but I always save some for a new recipe. This is one of the tastiest I've tried.”
- Carbohydrate 18.8251666013017 g
- Cholesterol 2.04166666553007 mg
- Fat 5.35735335741764 g
- Fiber 0.942288308034272 g
- Protein 3.92140274123322 g
- Saturated Fat 0.665875073626194 g
- Serving Size 1 1 (107g)
- Sodium 4969.89261685546 mg
- Sugar 17.8828782932674 g
- Trans Fat 0.149493319720585 g
- Calories 140 calories
Step-by-step
- In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and ginger.
- In a small bowl, combine the eggs, buttermilk, oil and lemon peel.
- Stir into dry ingredients just until moistened.
- Fold in rhubarb.
- Fill paper-lined muffin cups two-thirds full.
- Sprinkle with remaining sugar.
- Bake at 375° for 20-25 minutes or until a toothpick inserted near the middle comes out clean.
- Cool for 5 minutes before removing from pan to a wire rack.
As a busy stay-at-home mom of three, I'm always looking for quick and easy recipes that my family will love. These Rhubarb Lemon Muffins fit the bill perfectly! They're moist and flavorful, with a perfect balance of tartness and sweetness. Plus, they're so easy to make, even my kids can help.
I love using rhubarb in baking because it adds a unique flavor and texture. In these muffins, the rhubarb pairs perfectly with the lemon, creating a delicious and refreshing treat. I also love that these muffins are relatively healthy, with whole wheat flour and plenty of fruit. They're a great way to start the day or enjoy as a snack.
