Rhubarb Muffins
I have not tried either of these recipes. I tried to use the Cranberry Bread recipe to make Rhubarb Muffins, as it works well for Rhubarb Bread, but I thought them too light and cakey. See notes in recipe. Try the Old Fashioned Rhubarb Muffins recipe below first. From the ingredients, it looks like it has a sturdier texture and is less cakey.
Rhubarb Walnut Muffins
Recipe courtesy Blacksmith Inn, Baileys Harbor, WI
1 1/2 cups flour
3/4 cups brown sugar (I would prefer white sugar)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 egg
1/2 cup buttermilk
1 teaspoon vanilla
1 cup chopped rhubarb (about 1/3 pound)
1/2 cup chopped walnuts
Topping:
1/2 cup brown sugar
1/4 cup chopped walnuts
1/2 teaspoon cinnamon
Preheat oven 325 degrees F.
Combine dry ingredients. Add wet ingredients, mixing only until moist. Fold in rhubarb and walnuts. Combine topping ingredients and sprinkle over muffins. Bake for 20 to 25 minutes.
8 servings
Old Fashioned Rhubarb Muffins
from https://www.food.com/
"This is a great light tasting, easy to make muffin that's not too sweet, and has exceptional rhubarb flavour in each bite. From the Pilsbury Complete Baking book. I've used 1/2 cup whole wheat flour instead of all purpose with good results also. Add 1/2 tsp cinnamon too, if you like."
2 1/2 cups all-purpose flour
2/3 cup sugar
3 teaspoons baking powder
1 cup milk
1/4 cup oil [melted butter?]
1/2 teaspoon vanilla
1 egg, beaten
2 cups rhubarb, finely chopped (about 1/2 pound)
Combine flour, sugar, and baking powder. Set aside.
Combine milk, oil, vanilla, and egg in a mixing bowl.
Add dry ingredients, and stir just until mixed.
Fold in rhubarb.
Fill 12 to 18 muffin cups that have been sprayed with cooking spray, 2/3 full.
Bake at 400 degrees for 20 to 25 minutes.
