Tuxedovilles Rhubarb Muffins

Name: Tuxedovilles Rhubarb Muffins
Cook time: 25 min
Yield: 12 muffins
Cuisine: United Kingdom
Ingredients: 2\u2009½ cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; ½ teaspoon salt; ½ teaspoon ground cinnamon; 1 pinch ground nutmeg; 1\u2009¼ cups diced rhubarb; ⅓ cup raisins; 1 cup buttermilk; 1 cup lightly packed brown sugar; ¼ cup butter, melted; 1 large egg

Every year our rhubarb plant goes crazy and these yummy muffins are a great way to use some up quickly. Great for lunches!

INGRIDIENT

2 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

½ teaspoon ground cinnamon

1 pinch ground nutmeg (Optional)

1 ¼ cups diced rhubarb

⅓ cup raisins

1 cup buttermilk

1 cup lightly packed brown sugar

¼ cup butter, melted

1 large egg

DIRECTION

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.

Step: 2

Whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg together in a bowl; stir rhubarb and raisins into flour mixture.

Step: 3

Whisk buttermilk, brown sugar, melted butter, and egg together in a large bowl; stir flour mixture into buttermilk mixture just until all ingredients are moistened. Divide batter evenly into the prepared muffin cups.

Step: 4

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pans for a few minutes before removing from pan. Serve warm or at room temperature.

NUTRITION FACT

Per Serving: 230 calories; protein 4.2g; carbohydrates 43.3g; fat 4.8g; cholesterol 26.5mg; sodium 303.6mg.

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