Rhubarb Muffins
This is an old family recipe and is equally as delicious with wild blueberries as it is rhubarb!
3/4 cup granulated sugar
1/2 tsp salt
1 1/2 tsp baking powder
1 1/2 tsp baking soda
2 cups fresh rhubarb, finely chopped
1/2 cup neutral oil
1 large egg, whisked
1 tsp vanilla
Preheat your oven to 375F and line two muffin trays with muffin papers.
In a large bowl mix together the dry ingredients, toss the rhubarb in the flour mixture. In a small bowl whisk together the buttermilk, oil, egg and vanilla.
Fold the wet into the dry as efficiently as you can. With muffins it’s important to not overwork the batter or you’ll have tough, dense muffins!
Fill the muffin trays 2/3 full, sprinkle each muffin with brown sugar. Bake straight away for 20-25 minutes.