Description
Delicious rhubarb muffins perfect for breakfast or as a snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened (or a Halal-friendly substitute)
- 1 cup milk (whole or low-fat)
- 1 large egg
- 1 cup fresh rhubarb, chopped (tender and fresh is best)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the flour, baking powder, baking soda, and salt. Whisk them together until evenly blended.
- In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Beat in the egg and milk until just combined, being careful not to overmix.
- Gradually add the dry ingredient mixture into the wet mixture, stirring gently until just incorporated. Fold in the chopped rhubarb.
- Grease a muffin pan or line it with paper liners. Spoon the batter into each muffin cup, filling them about three-quarters full.
- Place the muffin pan in the oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, use tender and fresh rhubarb.
- Ensure your butter is softened at room temperature for easy mixing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg