Sweet & Tart Rhubarb Muffins
Introduction
Sweet and tangy rhubarb is the star of these low-fat muffins. Feel free to add your favorite fruits and nuts to the batter for a heartier treat.
Ingredients
2 1/2 cups whole-wheat flour
1 cup brown sugar
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
2 eggs
1-2/3 cups buttermilk
2 T. oil
1 tsp. vanilla
2 cups finely chopped rhubarb
1 cup brown sugar
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
2 eggs
1-2/3 cups buttermilk
2 T. oil
1 tsp. vanilla
2 cups finely chopped rhubarb
Directions
In a large bowl, combine all dry ingredients. In another bowl, whisk together all wet ingredients.Stir wet into dry; fold in rhubarb. Divide batter into 24 muffin cups. Bake at 375 for 16 to18 minutes or until done. Makes 24 servings.
Number of Servings: 24
