Name: Rhubarb Muffins
Yield: Makes about 30 muffins.
Cuisine: Quickbreads, Coffee Cakes
Ingredients: 1/2 cup safflower oil; 2 cups milk; 1 teaspoon vanilla extract; 2 eggs; 5 cups flour; 1-1/3 cups sugar; 2 tablespoons baking powder; 1 teaspoon salt; 4 cups chopped rhubarb; 1/2 cup cinnamon sugar (optional)

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Our Rhubarb Muffins pair tart, moist rhubarb with tender cake for a delicious spring treat! Serve for a special breakfast or brunch or for a pack-and-go snack that makes the day a little brighter!

For more rhubarb dishes, see our “Best Rhubarb Recipes” page!

Brooke Becker/shutterstock

Photo Credit:

Brooke Becker/shutterstock

Ingredients

1/2 cup safflower oil

2 cups milk

1 teaspoon vanilla extract

2 eggs

5 cups flour

1-1/3 cups sugar

2 tablespoons baking powder

1 teaspoon salt

4 cups chopped rhubarb

1/2 cup cinnamon sugar (optional)

Instructions

Preheat oven to 375 degrees F. Mix first four ingredients, then sift in the dry ingredients, mixing at low speed. Fold in rhubarb. Pour into greased muffin tins. Sprinkle with cinnamon sugar, if desired. Bake for 20 minutes.