Rhubarb Muffins

Makes 18 muffins

Ingredients

3 cups all-purpose white flour

1 cup brown sugar

1 teaspoon baking soda

2 eggs

1⅓ cups non-fat buttermilk

⅓ cup canola oil

2 teaspoons vanilla extract

2 cups rhubarb stalks, finely chopped (about 2 stalks)

½ cup chopped nuts (optional)

Preheat oven to 400° F. Grease 18 regular-size muffin cups with vegetable cooking spray or line with cupcake liners. Set aside.
Wash and prepare rhubarb stalks.
In a large bowl, combine the flour, brown sugar, and baking soda. Set aside.
In a medium bowl, whisk together the eggs, buttermilk, oil, and vanilla.
Add the buttermilk mixture to the flour mixture. Do not overmix.
Fold in the chopped rhubarb and nuts (if using) to the batter. Stir just until the dry ingredients are moistened.
Spoon the batter into the muffin cups, filling each at least two-thirds full.
Bake the muffins for 12 to 15 minutes, until a toothpick or fork inserted in the center comes out clean.
Cool muffins for 2 to 3 minutes in the muffin cups, then transfer to a wire rack to continue cooling.

If you do not have buttermilk on hand, substitute 1 cup of low-fat or skim milk mixed with 1 tablespoon white vinegar or lemon juice. To make 1 cup of buttermilk, put 1 tablespoon vinegar or lemon juice in a measuring cup, add milk to the 1-cup line, and let it sit for 5 minutes. For this recipe, put 4 teaspoons of vinegar or lemon juice in a 2-cup measuring cup and add milk until it measures 1⅓ cup.
To prepare rhubarb, trim and discard the bottoms and the leaves. Cut the stalks into small chunks. Rhubarb has a tart flavor, so small chunks are best in sweet muffins or other desserts.

Serving size: 1 muffin; Calories: 170; Carbohydrates: 28 g; Fiber: 1 g; Fat: 5 g; Saturated fat: 0.5 g; Sodium: 110 mg

University of Maine Extension Cooperative Extension