This morning I baked these wonderful rhubarb muffins. They turned out perfect. My rhubarb patch is just full of red stalks of delicious rhubarb, so I thought I would make these muffins. I have included the recipe below. You won't be disappointed!
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| Rhubarb Muffins |
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| Rhubarb muffins............I did start out with a dozen hmmmmm I wonder where they went :) Ingredients: 2 cups flour 1 tsp baking soda 1/2 tsp salt 1 1/4 cups packed brown sugar 1/2 cup vegetable oil 1 egg 1 cup buttermilk 1 tsp vanilla 2 cups finely chopped rhubarb 1/2 teaspoon cinnamon 1/2 teaspoon cardamon (if you have it) Procedure: Combine flour, soda, cinnamon, cardamon, and salt. In a separate bowl blend sugar with oil. Whisk in egg, buttermilk, and vanilla. Stir into dry ingredients along with rhubarb just until flour is incorporated. Spoon into greased or paper-lined muffin tins, filling 3/4 full, or spoon into 2 greased 8" x 4" loaf pans. Bake at 350F for 20-25 min for muffins, or 40-45 min for loaves, or until cake tester comes out clean. Let cool in pans 10 min before removing. Makes 18 muffins or 2 loaves. Per muffin: 215 calories, 3 g protein, 7 g fat, 35 g carbs. |
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| Fresh Cut Lilacs from our farm |
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| They smell absolutely wonderful! |
