Rhubarb buttermilk muffins

Rhubarb Buttermilk Muffins recipe

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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


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.

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