Rhubarb Muffins

by Jennifer

This is an adaptation of a Cooking Light recipe (I think!  Could be Eating Well…).  I also added 2 TBS of King Arthur’s Cake Enhancer, as I had some on hand.

  • 1/4 cup sugar
  • 1/2 tsp ground cinnamon
  • 1/4 cup finely chopped pecans
  • 1 cup buttermilk
  • 1 large egg
  • 1 cup sugar
  • 1/4 cup coconut oil
  • 1 1/2 cups diced rhubarb
  • 1 3/4 cups white whole wheat flour
  • 1/4 cup ground flaxseed
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt

Preheat oven to 400 degrees, and coat a muffin tin with cooking spray.  In a small bowl combine 1/4 cup sugar, cinnamon and pecans;  set aside.

Whisk together buttermilk, egg, sugar, and coconut oil;

stir in rhubarb.

Whisk together flour through salt.

Add flour mixture to buttermilk mixture and stir just until combined.

Divide batter among muffin tins.  Sprinkle pecan mixture on top.

Bake for 20 – 25 minutes, until golden brown and a toothpick inserted in a muffin comes out clean.


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