Yummy Rhubarb Muffins

My wife and daughter absolutely despise the strawberry-rhubarb jam I make (that's ok, more for me!) but GOBBLE DOWN these muffins like crazy! I hope you like them too :-)

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Servings: 12

Prep Time: 10:00

Cook Time: 20:00

Main Ingredients

1/2 lb (about 3 cups) rhubard-trimmed, washed and diced into about 1/2 inch pieces

1 2/3 cup flour

1 tsp baking powder

1/4 tsp nutmeg

1/2 tsp baking soda

1/2 tsp salt

1/3 cup walnuts, finely chopped

2/3 cup brown sugar, packed

3/4 cup vanilla almond milk

1 tbsp lemon juice

1/3 cup coconut or vegetable oil

1 egg, beaten

2 tsp vanilla extract


1Measure out the almond milk and mix the lemon juice into it. Set aside.

2Preheat oven to 375 F.

3In a large bowl, mix together flour, baking powder, nutmeg, baking soda, salt and nuts.

4In a separate bowl, combine brown sugar, milk/lemon mixture, oil, egg and vanilla.

5Add the wet ingredients into the dry and mix until just combined. DO NOT OVERMIX!

6Fold in diced rhubarb.

7Spoon into muffin tins (either lined or greased).

8Bake about 20 minutes (until a knife comes out clean).

9Let cool in pan for about five minutes, then move to rack to cool for another five minutes.

Additional Notes

The milk/lemon mixture here is a substitute for buttermilk. If you have dairy in your diet, feel free to use 3/4 cup of actual buttermilk in place of those two ingredients.

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