Rhubarb buttermilk muffins
Rhubarb Buttermilk Muffins recipe
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Recipe intro
These Rhubarb Buttermilk Muffins are a delightful treat that perfectly balance the tartness of rhubarb with the creaminess of buttermilk. The muffins have a tender crumb and a subtle tang, making them a perfect morning or afternoon snack. With their beautiful pink hue and irresistible aroma, these muffins are sure to impress. Enjoy them warm or cold, with a cup of tea or coffee.Keywords: rhubarb, buttermilk, muffins, tartness, creaminess.
Rhubarb buttermilk muffins details
- 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
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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