I have a bountiful of rhubarb in my garden right now. It's almost kind of hard to keep up with it. The Mom's like to come over and take some so it gets used up. I didn't really do much with my rhubarb plant last year, so a couple weeks ago I went looking for some rhubarb recipes. This is a keeper. The muffins are nice and sweet and it's nice to bite into something tart.
I kind of messed up the batter for this recipe when making it. I was wondering why it was so thick in the end and didn't end up using all the flour it called for. Only half of it. It turned out to be a pretty good mistake, the muffins were still nice and moist. I forgot to add in the milk/yogurt. It's your choice, use whatever you want. 🙂 I hate it when I make mistakes in the kitchen.
To make these muffins lighter, replace the oil with applesauce and add ⅛ cup of canola oil. That is what I used to figure out the Nutrition Info. I did not use any nuts either.Print
- 1 ½ c. whole wheat flour
- 1 c. flour (you can use all wheat flour if desired)
- 1 tsp. baking soda
- 1 tsp. baking powder
- ½ tsp. salt
- 1 c. buttermilk or plain yogurt
- ¾ c. brown sugar, packed
- ½ c. oil 1 egg, beaten
- 2 tsp. vanilla
- 1 ½ c. fresh or thawed rhubarb, diced
- ½ c. nuts, chopped (I used pecans. Toasted nuts would be even better.)
Preheat oven to 375*.
Combine dry ingredients in a medium bowl: flour, baking soda, baking powder, salt. In a large bowl, mix the wet ingredients (yogurt, brown sugar, oil, egg, and vanilla) together until thoroughly combined. Stir the dry ingredients into the wet ingredients until just moistened. Then stir in the rhubarb and nuts. Thoroughly grease your muffin tins, and then fill each muffin cup to about ⅔ full with the batter.
Bake muffins for 20 to 25 minutes. Muffins are done when a toothpick is inserted into the muffin and it comes out clean.
Makes 16 muffins, serving size: 1 muffin.
MyWW points: Blue: 7; Green: 7; Purple: 7