 Recipe submitted by Carol Forcum, who shared
that this is a very good recipe--especially for those with spring
gardens that are abundant with rhubarb. Thanks Carol!
Rhubarb
Muffins
- 1 1/3 cups brown sugar
2/3 cup oil (I use 1/2 oil and 1/2 yogurt or applesauce)
1 large egg
1 cup buttermilk
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
Pinch of salt
1 3/4 to 2 cups diced rhubarb
1/2 to 3/4 cup chopped pecans, optional
- Whisk together brown sugar,
oil, egg, buttermilk, and vanilla.
- Stir together dry ingredients
and add to oil mixture, stirring just until combined. Add rhubarb,
and pecans, scoop batter into muffin cups.
- Bake in a 375°F (175°C)
for 15 to 20 minutes or until tops are browned. Allow to cool
in pans for 5 minutes before removing to cooling racks.
Makes 15 muffins.
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