Rhubarb Muffins
An easy starter recipe for any muffin, these use fresh rhubarb and hickory nuts; you can sub in whatever nut you like, or skip them.
Servings: 12 muffins
Ingredients
- 1/2 cup butter
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup honey
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla extract (optional)
- 1 cup sour cream
- 1 1/2 cups finely chopped rhubarb
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat the oven to 375°F. Grease a muffin tin with butter or spray oil.
- Cut the butter into chunks and melt gently. Keep the butter liquid, but cool(ish) as you do the rest.
- Mix the flour, baking soda, baking powder and salt in a large bowl. In another bowl, mix the honey, sugar, egg, sour cream and melted butter. Whisk this constantly as you add the butter so it doesn't cook the eggs.
- Pour the wet into the dry, stirring all the while. Add the rhubarb and nuts and keep stirring and mixing them all in. When you have a thick batter, spoon it evenly into the muffin tin and bake for 20 to 25 minutes, or until a toothpick stuck into the center of a muffin comes out clean.
- Set the tin on a cooling rack for 5 minutes before you pop them out of the tin to cool further.
Notes
See the headnotes for substitutions.
Nutrition
Calories: 298kcal | Carbohydrates: 38g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 45mg | Sodium: 359mg | Potassium: 161mg | Fiber: 1g | Sugar: 21g | Vitamin A: 392IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 1mg