Sweet Rhubarb Muffins
The first sighting of fresh rhubarb in your local market is a sign of spring. Are you wondering if rhubarb is a fruit or a vegetable? I was, too, and found that technically, rhubarb is considered a vegetable. But since 1947, it’s been called a fruit in the U.S. when a New York court decided that since it was being used as a fruit it should be counted as a fruit.
Regardless of whether it is a fruit or a vegetable, I encourage you to try these muffins. Typically I am used to the taste combination of strawberry and rhubarb. But without any strawberry, these muffins nicely highlight the flavor of rhubarb with their delicate sweetness. They’re yummy!
Rhubarb Muffins (makes 1-1/2 dozen)
1 cup brown sugar
1/3 cup canola oil
1 cup low fat buttermilk
2 teaspoons vanilla extract
8 ounces (1-1/2 cups diced) rhubarb (fresh or frozen), cut into ½ inch dice
1/2 cup walnuts, chopped
2 cups plus 3 tablespoons all-purpose flour
1/2 cup ground flaxseeds
1 teaspoon baking soda
2 teaspoons baking powder
topping: 2 tablespoons brown sugar mixed with 1 teaspoon ground cinnamon
Preheat oven to 400°F. Line muffin pans with 18 paper muffin cups. In a small bowl, combine the flour, flax, baking soda and powder. Set aside.
In a large bowl, mix sugar, oil, egg, vanilla and buttermilk. Stir in the rhubarb and nuts. Sprinkle the dry ingredients over the wet ones. Fold together quickly until just blended to make a lumpy batter.
Spoon batter equally into the muffin cups. Sprinkle topping evenly onto the 18 muffins. Bake for 20-25 minutes until golden brown. Enjoy!
The recipe was adapted from Nigella Lawson