Are you sick of rhubarb yet? Not Me! Here’s another one, Rhubarb Muffins.
Using wholesome ingredients, these were mixed, baked, and cooling in 35 minutes.
I bought this mini-muffin pan last year when they were on sale, and this recipe is perfect for it.
I started by picking fresh rhubarb, (2 stalks were enough), and chopping it finely. These muffins are small, so big chunks would over-power them. The best way for me was to split the stalk in 4, lengthwise, then chop them.
As I was chopping, I melted the lard in the microwave, took about 2 minutes on power 3.
Beat the egg, add the liquid ingredients, stir in the dry stuff, then fold in the chopped rhubarb.
I used a soup-spoon to fill the greased pan, then topped each muffing with a few slices of almond.
Bill ate one, but isn’t a fan of rhubarb.
- 1 large egg
- 1 1/4 cups brown sugar
- 1 cup sour milk or milk kefir
- 1 teaspoon vanilla extract
- 1/2 cup melted butter or lard
- 2 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt (omit if using butter)
- 1 1/2 cups of finely chopped rhubarb
- topping: 1/3 cup sliced almonds
- Beat the egg in a medium sized bowl, then add the brown sugar. Beat until smooth and well blended. Add the milk, oil and vanilla. Mix together really well.
- Add remaining ingredients except the rhubarb, and stir until just blended. The batter will be lumpy. Fold in the rhubarb.
- Grease the muffin tin or line it with muffin papers.
- Fill even with the top of each muffin cup, using a spoon. Sprinkle a few almonds on top.
- Bake the small muffins at 375F for 15 minutes, or if using standard size 22 to 25 minutes.
- Remove from pan as soon as possible and cool on a rack.
- Makes 24 small muffins or 12 large muffins.
- I filled each muffin cup and still had a bit of batter left, so I licked the bowl, yummy!