{"id":6738,"date":"2018-08-15T15:29:16","date_gmt":"2018-08-15T19:29:16","guid":{"rendered":"https:\/\/extension.umaine.edu\/food-health\/?page_id=6738"},"modified":"2023-05-17T10:40:04","modified_gmt":"2023-05-17T14:40:04","slug":"rhubarb-muffins","status":"publish","type":"page","link":"https:\/\/extension.umaine.edu\/food-health\/recipes\/rhubarb-muffins\/","title":{"rendered":"Rhubarb Muffins"},"content":{"rendered":"<div class=\"responsive-video\"><iframe loading=\"lazy\" title=\"&quot;Mainely Dish&quot; Recipe Video: Rhubarb Muffins\" width=\"1268\" height=\"713\" src=\"https:\/\/www.youtube.com\/embed\/ZNxYnqdWGM4?wmode=transparent&amp;rel=0&amp;feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen><\/iframe><\/div>\n<p><strong>Recipe Ingredients and Instructions to Download and Print:<\/strong> <a href=\"https:\/\/extension.umaine.edu\/food-health\/wp-content\/uploads\/sites\/9\/2020\/05\/Mainely-Dish-Recipe-Sheet-Rhubarb-Muffins.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">Rhubarb Muffins (PDF)<\/a><\/p>\n<p>Makes 18 servings | Serving size: 1 muffin<\/p>\n<h3>Ingredients<\/h3>\n<p>3 cups flour<br \/>\n1 cup brown sugar<br \/>\n1 teaspoon baking soda<br \/>\n2 eggs<br \/>\n1\u2153 cups nonfat buttermilk *<br \/>\n\u2153 cup canola oil<br \/>\n2 teaspoon vanilla<br \/>\n2 cups chopped rhubarb stalks (2-4 stalks depending on size)**<br \/>\n\u00bd cup chopped nuts (optional)<\/p>\n<h3>Directions<\/h3>\n<ol>\n<li>Grease 18 standard-size muffin cups. Preheat oven to 400\u00b0F.<\/li>\n<li>In a large mixing bowl, stir together flour, brown sugar, and baking soda. Set aside.<\/li>\n<li>In a medium-size bowl, place the eggs, buttermilk, oil, and vanilla. Mix well using a fork or a whisk.<\/li>\n<li>Add the buttermilk mixture, chopped rhubarb, and nuts (if using) to the flour mixture. Stir just until the dry ingredients are moistened. Do not over mix.<\/li>\n<li>Fill greased muffin cups at least <sup>2<\/sup>\/<sub>3<\/sub><\/li>\n<li>Bake in preheated 400\u00b0F oven for 12 to 15 minutes. Test for doneness by sticking a toothpick in the center of the muffin. When done, the toothpick should come out clean, without any wet batter.<\/li>\n<li>Let muffins cool 2 &#8211; 3 minutes before removing from pan.<\/li>\n<\/ol>\n<h3>Tips<\/h3>\n<ul>\n<li>* You can easily make a substitution for buttermilk if you don\u2019t have any on hand. The general rule for one cup of buttermilk is to put 1 tablespoon vinegar or lemon juice in a measuring cup and add skim milk to the one cup line and let it sit for 5 minutes. For this recipe, put 4 teaspoons vinegar or lemon juice in a 2 cup measuring cup and add skim milk till it measures 1\u2153 cup.<\/li>\n<li>** For best results, be sure rhubarb stalks are finely chopped. First cut stalks lengthwise 1-3 times, depending on the thickness of the stalks. Then, using a knife or clean scissors, cut the stalks into slices about \u00bc\u201d thick.<\/li>\n<\/ul>\n<p><a href=\"https:\/\/extension.umaine.edu\/food-health\/recipes\/rhubarb-muffins\/rhubarb-muffins-label\/\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-6425\" src=\"https:\/\/extension.umaine.edu\/food-health\/wp-content\/uploads\/sites\/9\/2018\/08\/rhubarb-muffins-label.jpg\" alt=\"Rhubarb Muffins Food Nutrition Facts Label: Click on this image for complete nutrition information\" width=\"261\" height=\"496\" srcset=\"https:\/\/extension.umaine.edu\/food-health\/wp-content\/uploads\/sites\/9\/2018\/08\/rhubarb-muffins-label.jpg 500w, https:\/\/extension.umaine.edu\/food-health\/wp-content\/uploads\/sites\/9\/2018\/08\/rhubarb-muffins-label-158x300.jpg 158w, https:\/\/extension.umaine.edu\/food-health\/wp-content\/uploads\/sites\/9\/2018\/08\/rhubarb-muffins-label-74x140.jpg 74w, https:\/\/extension.umaine.edu\/food-health\/wp-content\/uploads\/sites\/9\/2018\/08\/rhubarb-muffins-label-317x602.jpg 317w, https:\/\/extension.umaine.edu\/food-health\/wp-content\/uploads\/sites\/9\/2018\/08\/rhubarb-muffins-label-423x804.jpg 423w\" sizes=\"auto, (max-width: 320px) 85vw, (max-width: 768px) 67vw, (max-width: 1024px) 62vw,261px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recipe Ingredients and Instructions to Download and Print: Rhubarb Muffins (PDF) Makes 18 servings | Serving size: 1 muffin Ingredients 3 cups flour 1 cup brown sugar 1 teaspoon baking soda 2 eggs 1\u2153 cups nonfat buttermilk * \u2153 cup canola oil 2 teaspoon vanilla 2 cups chopped rhubarb stalks (2-4 stalks depending on size)** [&hellip;]<\/p>\n","protected":false},"author":10,"featured_media":0,"parent":689,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"templates\/page-withsidebar.php","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"class_list":["post-6738","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Rhubarb Muffins - Cooperative Extension: Food &amp; 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