Recipe submitted by Carol Forcum, who shared that this is a very good recipe, especially for when those with spring gardens that are abundant with rhubarb. Thank you Carol!
1 1/3 cups brown sugar, packed
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 12 muffins.