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Rhubarb Lemon Muffins (Makes 1 dozen)

When springtime arrives here in Michigan, country cooks review all of their favorite rhubarb recipes. Here is my newest addition to the rhubarb file. I know you’ll agree with me that his recipe is a “keeper”.

2 cups flour
1 cup plus 1 and 1/2 teaspoons sugar, divided
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
2 eggs
1/2 cup buttermilk
1/4 cup vegetable oil
1 tablespoon grated lemon peel
1 and 3/4 cups diced fresh rhubarb

1. In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and ginger.

2. In a small bowl, whisk together the eggs, buttermilk, oil and lemon peel. Stir egg mixture into dry ingredient just until moistened. Fold in the rhubarb.

3. Fill paper-lined muffin cups two-thirds full.

4. Sprinkle with remaining sugar.

5. Bake in preheated 375 degree oven for 20-25 minutes or until a toothpick comes out clean.

6. Cool for 5 minutes and remove to rack to cool.

Nutritional information per muffin:
201 calories, 4 grams protein, 6 grams fat, 34 grams carbohydrate, 1 gram fiber, 36 milligrams cholesterol, 234 milligrams sodium