Ingredients: Makes 12 muffins
In most parts of the world, rhubarb season is just about over, but if you still
have it in your garden (or freezer), you’ll love it in these muffins. The brown
sugar adds a rich flavor and buttermilk gives a light and delicate texture. You
can also add a pinch of cinnamon or a tablespoon of candied ginger if you like.
For more recipes like this, visit my website www.irishcook.com and check out my
latest cookbook “Favorite Flavors of Ireland.”
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
Pinch of salt
4 tablespoons butter, at room temperature
1 cup (packed) light brown sugar
1 large egg
3/4 cup buttermilk
2 cups (about 8 ounces) fresh rhubarb, cut into 1/2-inch pieces
1. Preheat oven to 375° F. Grease standard muffin pan and dust with flour; tap
2. Into large bowl, sift flour, baking powder, baking soda, and salt.
3. In another large bowl, cream butter and sugar with electric mixer until light
and fluffy. Beat in egg and buttermilk until smooth. Stir flour mixture into
butter mixture and then fold in rhubarb.
4. Divide batter evenly into prepared pan and bake for about 25 minutes, or
until toothpick inserted into center comes out clean. Remove from oven and cool
on wire rack for 10 to 15 minutes. Turn out and serve warm or at room