Rhubarb Muffins

Rhubarb Muffin

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.

Wilton Mini Muffin PanI bought this mini-muffin pan last year when they were on sale, and this recipe is perfect for it.

rhubarb finely choppedI 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.

Rhubarb Muffins into the Oven

Bake15 minutes.

Rhubarb Muffins BakedCooling.

Rhubarb Muffins CoolingYummy

Rhubarb Muffin up closeBill ate one, but isn’t a fan of rhubarb.

Rhubarb Muffins
Serves 24
A tender 2-bite moist muffin
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Ingredients
  1. 1 large egg
  2. 1 1/4 cups brown sugar
  3. 1 cup sour milk or milk kefir
  4. 1 teaspoon vanilla extract
  5. 1/2 cup melted butter or lard
  6. 2 1/2 cups all purpose flour
  7. 1 teaspoon baking powder
  8. 1 teaspoon baking soda
  9. 1/2 teaspoon salt (omit if using butter)
  10. 1 1/2 cups of finely chopped rhubarb
  11. topping: 1/3 cup sliced almonds
Instructions
  1. 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.
  2. Add remaining ingredients except the rhubarb, and stir until just blended. The batter will be lumpy. Fold in the rhubarb.
  3. Grease the muffin tin or line it with muffin papers.
  4. Fill even with the top of each muffin cup, using a spoon. Sprinkle a few almonds on top.
  5. Bake the small muffins at 375F for 15 minutes, or if using standard size 22 to 25 minutes.
  6. Remove from pan as soon as possible and cool on a rack.
  7. Makes 24 small muffins or 12 large muffins.
Notes
  1. I filled each muffin cup and still had a bit of batter left, so I licked the bowl, yummy!
SewWhatYvette? http://www.sewwhatyvette.com/

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