Buttermilk Rhubarb Muffins

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 2 cups all-purpose flour, stirred but not sifted
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 cup fresh rhubarb (or 1 cup thawed, drained rhubarb, must total 1 cup when thawed)
• 1 tablespoon grated orange peel
• 1/3 cup salad oil or 1/3 cup melted shortening
• 1 egg, slightly beaten

Recipe

• 1 preheat oven to 400°f grease bottoms of 14 (2.5") muffin-pan cups or 11 (3") muffin-pan cups; line each of the cups with a paper liner if you prefer.
• 2 sift flour with sugar, baking powder, baking soda, rhubarb and salt into a large bowl. stir to combine.
• 3 measure buttermilk in a 2 cup measure. add oil, grated orange and egg; eat with a fork to mix well.
• 4 make a well into the center of the flour mixture. pour in milk mixture all at once; stir quickly with a fork, just until flour disappears. do not beat, the batter should be lumpy!
• 5 using a 1/4 cup measuring cup (not quite full), quickly dip batter into muffin cups, filling each slightly more than half full. dip only once for each cup.
• 6 bake 20-25 minutes, or until golden brown and a cake tester inserted in center comes out clean.
• 7 remove from oven, allow to sit for 5 minutes. loosed muffins around edge with a knife; turn out.
• 8 serve hot, warm, or cool -- whatever is to your liking.