Rhubarb Buttermilk Muffins recipe

4.1191

Ingredients

2-1/2 cups all-purpose flour

2 cups brown sugar

2/3 cup shortening

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon salt

1 cup buttermilk

2 eggs

2 cups rhubarb, diced

Instructions:

In a mixer with the paddle attachment or in a mixing bowl, combine flour and sugar. Cut in shortening until texture of course meal. Add baking powder, baking soda, cinnamon, nutmeg, and salt. Slowly add buttermilk. Add eggs one at a time. Fold in rhubarb. Spoon into 2 greased muffin tins and bake in a 375-degree oven for 15 to 20 minutes.