These are sooooo good with a cup of hot tea or a glass of cold milk. Rhubarb is rich in vitamin C as well as in dietary fiber, so it makes a healthy addition to this muffin. I sometimes add a bit of cinnamon to the batter with the flour. Mmm!
These are great make-ahead muffins and will freeze beautifully. If you are using frozen rhubarb, break it apart as much as possible and stir it into the batter while still frozen. You may need to add a few minutes to the baking time.
1 c. brown sugar (I usually use a scant cup.)
1 c. buttermilk (I usually use 1 T. lemon juice with enough milk to make 1 cup.)
½ c. oil
2 t. vanilla
1 ½ c. rhubarb, diced
Mix well, then add:
2 ½ c. flour
1 t. baking powder
1 t. baking soda
½ t. salt
Pour into muffin tins. You are free to sprinkle them with cinnamon & sugar at this point if you’d like.
Bake at 350 degrees for 20 minutes or until no indentation remains when you lightly touch tops with finger.