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… rhubarb muffins

by Ali on July 4, 2011

Rhubarb …. second only to pumpkin in my opinion

This is the rhubarb from the community share week 1

1 1/2 cups brown sugar
1/4 cup salad oil
1 egg
2 tsp vanilla extract
1 cup buttermilk
1 1/2 cups finely diced rhubarb
1/2 cups pecan pieces
2 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt


  • Preheat oven to 400 degrees. Grease 24 medium-sized muffin cups.
  • Combine in large bowl: brown sugar, oil, egg, and vanilla. Beat until well mixed. Stir into mixture buttermilk, rhubarb, and pecans.
  • In another bowl, sift together flour, baking powder, baking soda, and salt. Add this mixture all at once to rhubarb mixture and stir until all ingredients are moistened. Do not over mix.
  • Fill prepared muffin pan 3/4 full with batter.
  • Bake in preheated oven on center shelf 15 to 20 minutes.


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