Makes 18 muffins
3 cups all-purpose white flour
1 cup brown sugar
1 teaspoon baking soda
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