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Rhubarb Muffins

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Submitted by: lindacay59

 

These buttermilk muffins contain chopped rhubarb and cinnamon, and are sweetened with sugar and preserves of your choice. Serve these rhubarb muffins for brunch or as an after school treat.
 

Ingredients

  • 1/2 cup chopped rhubarb
  • 1/2 cup sugar, divided
  • 1 1/2 cups flour
  • 1 Tbsp. baking powder
  • 1 tsp. cinnamon
  • 1/4 tsp. salt
  • 1 egg, beaten
  • 2/3 cup buttermilk
  • 1/4 cup butter, melted
  • 1/4 cup desired preserves (such as strawberry or cherry)

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Method

Combine rhubarb and 2 tablespoons of the sugar in a small bowl. In another bowl stir together remaining sugar, the flour, baking powder and cinnamon. Combine egg, buttermilk, butter and preserves. Add to dry ingredients. Stir until moistened. Fold in rhubarb. Bake in greased muffin pans at 400 degrees for 20 minutes, or till done.

 

Notes: These are a nice after school treat.

 

Number of Servings: 9 muffins

 

Submitted by: lindacay59 ()

 

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