Rhubarb Muffins
recipe

Delicious and moist rhubarb muffins, perfect for enjoying during the summer harvest. These muffins are soft, fluffy, and have a wonderfully balanced flavor.
Preparation Time: 40 minutes
Serving Size: About 16 muffins

Ingredients:

- 5.5 cups all-purpose flour
- 4.5 cups sugar
- 0.5 tsp salt
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 3.75 cups buttermilk
- 1 egg
- 0.5 tsp vanilla powder
- 70 g melted butter
- 230 g rhubarb, chopped

Instructions:

1. In a bowl, combine flour, sugar, salt, baking powder, and baking soda; mix well.
2. In another bowl, measure buttermilk, egg, and vanilla powder. Mix the ingredients together and slowly pour into the dry ingredients. Whisk until combined.
3. Add the melted butter to the batter and whisk until just mixed. Then, whisk at full speed until the batter is smooth.
4. Chop the rhubarb into small pieces and gently fold them into the batter using a wooden spoon.
5. Spoon the batter into paper muffin liners, filling them about one-third full.
6. Bake the muffins in a preheated oven at 200°C (392°F) for 20-25 minutes, or until they are golden brown and spring back when touched. Test with a toothpick; it should come out clean.
7. Allow the muffins to cool briefly on the baking sheet, then transfer them to a wire rack to cool completely.
8. Serve warm with coffee or tea, or enjoy for breakfast.
Nutritional Information (per muffin):
Calories: 200 kcal
Protein: 3 g
Fat: 7 g
Carbohydrates: 34 g
Sugars: 18 g
Fiber: 1 g
Salt: 0.2 g

Reviews: 3.34 (4146 reviews) ★★★★★ share