Rhubarb Lemon Muffins

Name: Rhubarb Lemon Muffins
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 12
Cuisine: Global
Ingredients: 3 teaspoons baking powder; 118 milliliters buttermilk; 59 milliliters canola oil; 2 eggs; 473 milliliters all-purpose flour; 1 teaspoons ground ginger; 1 Tbsp grated lemon peel; 237 milliliters sliced fresh or frozen rhubarb; 1 teaspoons salt; 237 milliliters sugar, divided

Rhubarb Lemon Muffins

You can never have too many morn meal recipes, so give Rhubarb Lemon Muffins a try. One portion of this dish contains about 4g of protein, 6g of fat, and a total of 202 calories. This recipe serves 12. It can be enjoyed any time, but it is especially good for Mother's Day. If you have flour, eggs, sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 35 minutes. It is a good option if you're following a vegetarian diet.

Instructions

In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and ginger. In a small bowl, combine the eggs, buttermilk, oil and lemon peel. Stir into dry ingredients just until moistened. Fold in rhubarb.

Ingredients you will need

Baking Powder

Buttermilk

Lemon Peel

Rhubarb

Ginger

All Purpose Flour

Sugar

Egg

Salt

Cooking Oil

Equipment you will use

Bowl

Fill paper-lined muffin cups two-thirds full.

Equipment you will use

Muffin Liners

Sprinkle with remaining sugar.

Ingredients you will need

Sugar

Bake at 375° for 20-25 minutes or until a toothpick inserted near the middle comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Equipment you will use

Toothpicks