Rhubarb Muffins are a perfect mix of sweet and sour. The tartness of the fresh rhubarb is complimented by the sugar and jam to create a melt in the mouth recipe. Also a pinch of cinnamon in the recipe adds a new dimension to this breakfast, brunch and snack dish. However, as you can make these in advance, there will always be one available for the coffee and muffin time.
Rhubarb Muffins
A family favourite that is fast to cook and gets eaten even faster.
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Servings: 18 muffins
Calories: 147kcal
Ingredients
- 2 cups flour
- 1 Tbs baking powder
- 1/2 tsp cinnamon
- 1/4 tsp Salt
- 1 large eggs
- 1/2 cup brown sugar
- 3 Tbs strawberry jam
- 3/4 cup milk
- 2 Tbs butter melted
- 2 tsp vanilla
- 1 1/2 cups rhubarb fresh diced
Instructions
- Combine all dry ingredients except the brown sugar. Whisk together brown sugar, egg and jam.then whisk in butter and milk and vanilla. Stir in rhubarb.
- Pour mixture over dry ingredients and mix just to moisten ingredients. Place in muffin cups about 2/3 full. Bake at 400 degrees until lightly browned and tested done, about 20 to 25 minutes.
Notes
A family favourite that is fast to cook and gets eaten even faster.
Nutrition
Calories: 147kcal | Carbohydrates: 29g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 140mg | Potassium: 134mg | Fiber: 1g | Sugar: 9g