Rhubarb Muffins
2 c. finely chopped rhubarb
¾ c. granulated sugar
1 tsp. grated orange peel
2 ½ c. flour
1 ½ tsp. baking powder
1 tsp. baking soda
2 beaten eggs
¾ c. buttermilk
⅓ c. oil
Combine rhubarb, ¼ cup sugar, orange peel; let stand 5 minutes. In mixing bowl, stir together flour, ½ cup sugar, baking Powder, soda, ½ teaspoon salt; make well in center. Combine eggs, buttermilk and oil. Add all at once to dry ingredients, stirring just until moistened (batter should be lumpy). Gently fold in rhubarb mixture. Fill greased or paper cup-lined muffin cups 2/3 full, Bake at 375° for 20 to 25 minutes. Makes 16 to 18 muffins.
Julie Wilson
This recipe comes from the West Liberty Sesquicentennial Cookbook and is used with permission.
