The rhubarb is a little early and tender sweet this year, all the better for this easy peasy and delicious muffin recipe.
| 1¼ c | all-purpose flour |
| 1¼ c | whole grain flour such as Red Fife |
| ¾ c | sugar |
| ½ t | salt |
| 1½ t | baking powder |
| 1½ t | baking soda |
| 2 c | rhubarb, finely chopped |
| 1 c | buttermilk |
| ½ c | neutral oil |
| 1 large | egg, whisked |
| brown sugar for topping |
Preheat the oven to 375ºF. In a large bowl, mix the dry ingredients together, toss in the chopped rhubarb. In a separate bowl, whisk the buttermilk, oil and egg. Fold into the dry ingredients using a spatula, in as few folds as possible. Fill muffin cups, sprinkle with brown sugar (about 1/2 tsp per muffin). Bake in preheated oven for 20–22 minutes.
Makes 12 muffins.