Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup buttermilk Or substitute with milk mixed with vinegar or lemon juice.
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Main Ingredient
- 1 cup chopped rhubarb Chop into small, even pieces for distribution.
Method
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, combine the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the chopped rhubarb.
Baking
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Cooling
- Allow to cool for a few minutes before transferring to a wire rack.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 6gSaturated Fat: 1gSodium: 170mgFiber: 1gSugar: 8g
Notes
These muffins are best served warm. They also store well at room temperature for 2-3 days or in the refrigerator for up to a week. For longer storage, freeze wrapped muffins for up to 2-3 months.
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