Description
Delightful rhubarb muffins blending tart and sweet flavors into a soft, fluffy batter, perfect for breakfast or as a snack.
Ingredients
Scale
- 1 cup All-purpose flour
- 1 cup Whole wheat flour
- 1/2 cup Sugar
- 1 tablespoon Baking powder
- 1/4 teaspoon Salt
- 1/2 cup Buttermilk
- 1/3 cup Vegetable oil
- 1 Large egg
- 1 cup Chopped rhubarb
Instructions
- Preheat the oven: Start by preheating the oven to 375°F (190°C) and prepare a muffin tin by lining it with paper liners.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, and salt.
- Prepare wet ingredients: In another bowl, mix the buttermilk, vegetable oil, and egg. Beat them until well combined.
- Combine ingredients: Pour the wet ingredients into the dry ingredients. Gently stir until just combined.
- Fold in rhubarb: Once the batter is mixed, fold in the chopped rhubarb gently.
- Fill muffin cups: Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake: Place the muffin tin in the oven and bake for 18-20 minutes.
- Cool and serve: Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
Use fresh rhubarb for the best flavor and texture. Avoid overmixing the batter to prevent tough muffins.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg