Okay, so I’m letting you in on a big secret here!
This rhubarb muffin recipe was given to me by a friend many years ago and it’s my staple muffin recipe. It freezes perfectly for school lunches, and after going strong for 10+ years in my household, it is still my kids’ favourite. Best of all, I double the recipe to make almost two dozen, so bake up big on the weekends or in the holidays, and fill up the freezer!
I’ll let you in on another secret: this friend and I lost touch. Then, I lost the recipe. I know, I have no idea how. Then, cue awkward, I had to contact her to get this recipe again – because life can’t go on without these muffins!
So, consider yourselves lucky! Here it is:
2 1/4 cups of SR Flour
1 cup caster sugar
90g butter, melted
1 cup buttermilk
1 egg beaten
2tsps vanilla extract
A whole bunch of rhubarb – washed and cut into little pieces (2 cups)
2 tsps. demerara sugar and half teaspoon of cinnamon to combine and sprinkle on top before baking
So you know how muffins work don’t you? No? I’ll tell you. You mix all the dry together. You mix all the wet together. You combine wet and dry at the end and do not overmix. Sprinkle with sugar/cinnamon. Thank me that I’ve changed your life.
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