Rhubarb Lemon Muffins
Kathleen Smith of Pittsburgh, Pennsylvania says: “My father has a rhubarb plant and gives me some every spring. Some of it I stew for him, but I always save some for a new recipe. This is one of the tastiest I've tried.”
Kathleen Smith of Pittsburgh, Pennsylvania says: “My father has a rhubarb plant and gives me some every spring. Some of it I stew for him, but I always save some for a new recipe. This is one of the tastiest I've tried.”
- Carbohydrate 18.8251666013017 g
- Cholesterol 2.04166666553007 mg
- Fat 5.35735335741764 g
- Fiber 0.942288308034272 g
- Protein 3.92140274123322 g
- Saturated Fat 0.665875073626194 g
- Serving Size 1 1 (107g)
- Sodium 4969.89261685546 mg
- Sugar 17.8828782932674 g
- Trans Fat 0.149493319720585 g
- Calories 140 calories
Step-by-step
- 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.
- Fill paper-lined muffin cups two-thirds full.
- Sprinkle with remaining 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.
When should the dry ingredients meet the wet ones without developing tough gluten strands? Quick bread batters demand immediate action once moisture hits flour, meaning the bowl must be prepped and the oven preheated to 375 degrees Fahrenheit before any liquids are measured. Over-mixing activates wheat proteins excessively, yielding rubbery muffins instead of tender ones.
Folding requires a gentle hand, particularly when incorporating dense fruit pieces like sliced rhubarb. Cut the stalks uniformly to ensure even distribution throughout the batter rather than sinking to the bottom of the paper liners. Grating the lemon peel directly into the liquid mixture releases essential citrus oils into the oil and buttermilk, distributing flavor more thoroughly than adding zest to dry components.
Baking duration spans twenty to twenty-five minutes, monitored by inserting a wooden toothpick into the center until it emerges clean. Allowing the baked goods to rest inside the tin for five minutes permits residual heat to stabilize the crumb structure before transferring them onto a wire cooling rack. Granular sugar sprinkled over the surface prior to baking creates a crisp, crystallized crust that contrasts with the soft interior.
Frozen fruit works adequately if thawed and thoroughly drained on paper towels beforehand to prevent excess moisture from altering the batter density. Storage in an airtight container at room temperature preserves moisture for up to two days, while refrigeration extends usability by inhibiting mold growth on high-moisture fruit components.
