Katharine’s Spring Garden Rhubarb Muffins

May 11, 2011 § Leave a comment

Katharine made these muffins as part of a mother’s day brunch for her family. Her family has used this recipe to make rhubarb muffins for ages and they’re one of her favourites. Really key to keep it simple and let the rhubarb speak for itself. Fresh from the garden this morning, into mouths an hour and a half later. Delicious! Little is as satisfying as harvesting your own food. It’s important to note that rhubarb leaves are poisonous, so don’t eat those.
Spring Garden Rhubarb Muffins (adapted from Country Living’s “Country Mornings Cookbook,” 1989)
Makes 1 1/2 dozen muffins (it really does!)
3/4 pound of rhubarb without tops
1 1/4 cups of all-purpose flour
1 1/4 cups of whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 tsp ground nutmeg
1/2 cup chopped walnuts (optional)
1 1/4 cups of buttermilk
1 cup packed brown sugar
1/2 cup of butter
1 large egg
2 tsp vanilla extract
1) Preheat over to 375 degrees F. Grease 18 muffin cups.
2) Trim, wash, dry and coarsely chop the rhubarb. In a large bowl combine the flours, baking powder, baking soda, salt and nutmeg with a fork. Stir in the nuts. Fold in the chopped rhubarb. In another small bowl combine the buttermilk, sugar, butter, egg and vanilla. Stir the liquid mixture into the flour mixture until just moist. The batter will be lumpy.
3) Divide into greased cups and bake for 18 to 20 minutes.

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