How to Make Rhubarb Muffins I - A Step-by-Step Guide

There's no better way to welcome the arrival of spring than with a batch of freshly baked rhubarb muffins. These tender, moist muffins are bursting with the tangy-sweet flavor of rhubarb, making them the perfect treat for breakfast, brunch, or an afternoon snack. This recipe for Rhubarb Muffins I is a delightful way to use up the abundance of rhubarb that's in season during the spring and early summer months.

Whether you're a seasoned baker or a novice in the kitchen, these muffins ar...

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Ingredients

  • 1 egg, beaten
  • ¼ cup vegetable oil
  • ¾ cup orange juice
  • 2 teaspoons grated orange zest
  • 2 cups all-purpose flour
  • ¾ cup white sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 ¼ cups finely chopped rhubarb

Information

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Servings: 12
  • Yield: 1 dozen

  • Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
  • In a medium bowl, stir together egg, oil, orange juice and orange zest. In a separate bowl, combine flour, white sugar, baking powder, baking soda and salt. Stir egg mixture into flour mixture, just until combine. Fold in chopped rhubarb.
  • Bake in preheated oven for 20 to 30 minutes, until a toothpick inserted into a muffin comes out clean.
  • Nutrition

    193 cal.

    • Total Fat: 5g
    • Saturated Fat: 1g
    • Cholesterol: 16mg
    • Sodium: 298mg
    • Total Carbohydrate: 34g
    • Dietary Fiber: 1g
    • Total Sugars: 18g
    • Protein: 3g
    • Vitamin C: 9mg
    • Calcium: 51mg
    • Iron: 1mg
    • Potassium: 72mg