Rhubarb Lemon Muffins

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

1
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 PowderBaking Powder
ButtermilkButtermilk
Lemon PeelLemon Peel
RhubarbRhubarb
GingerGinger
All Purpose FlourAll Purpose Flour
SugarSugar
EggEgg
SaltSalt
Cooking OilCooking Oil
Equipment you will use
BowlBowl
2
Fill paper-lined muffin cups two-thirds full.
Equipment you will use
Muffin LinersMuffin Liners
3
Sprinkle with remaining sugar.
Ingredients you will need
SugarSugar
4
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
ToothpicksToothpicks
Wire RackWire Rack
OvenOven
Frying PanFrying Pan
DifficultyMedium
Ready In35 m.
Servings12
Health Score1
Dish TypesSide Dish
OccasionsSpring
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