I love finding recipes for Rhubarb. Growing up, there was an abundance of it surrounding me as my family always had plants growing lots and lots of rhubarb. We bought some rhubarb to plant for ourselves now that we have our own home. Unfortunately I did have to buy the rhubarb I have on had right now, but next year I hope to have my own. I just can’t deal the thought of spring without having what I want for rhubarb!
Imagine how delighted I was when the April/May issue of Allrecipes Magazine had several rhubarb recipes in it! I have made several of the rhubarb recipes in that issue and will be sharing them with you over the course of the next several days. Today’s recipe is for Aunt Norma’s Rhubarb Muffins. Well, I didn’t totally follow Aunt Norma’s recipe, but I bet you already knew that. 😉
The original recipe calls for more sugar than I used as well as a cinnamon sugar topping that I omitted. It also calls for buttermilk which I do not always readily have in my refrigerator. However, I always have almond milk and sour cream so I made my own creamy “buttermilk” by mixing 1/2 cup of sour cream, 1/2 cup of almond milk and 1/2 tablespoon of vinegar!
These muffins turned out amazing. Moist, slightly sweet with that rhubarb tang. They are so good that as a matter of fact, my dad, who is here visiting with my mom today, just walked past me as he came out of the kitchen and told me they were so good he couldn’t stop eating them! If you have rhubarb available to you, I definitely suggest you give these muffins a try!
Rhubarb Walnut Muffins
By adapted from allrecipes.com
- 2-1/2 cups white whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup canola oil
- 1 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1 egg
- 1/2 cup sour cream
- 1/2 cup plain almond milk
- 1/2 tablespoon vinegar
- 1/2 cup chopped walnuts
- 1-1/2 diced fresh rhubarb
- Preheat oven to 350 degrees F. Line muffin pans with paper liners.
- In a bowl, stir together flour, baking soda, baking powder, and salt. Set aside.
- In a glass 1 cup measure, mix together the vinegar, sour cream, and almond milk until blended. Add vanilla and egg and whisk until incorporated.
- Add wet ingredients to dry ingredients and stir until just moistened. Fold in walnuts and rhubarb.
- Spoon into muffin liners. I use a large cookie scoop that measures a little over 1/4 cup.
- Bake for 25-30 minutes or until top of muffins spring back when lightly touched.
- Note: My muffins took only 25 minutes to bake.
Yield: 20 muffins
Prep Time: 00 hrs. 15 mins.
Cook time: 00 hrs. 25 mins.
Total time: 40 mins.
Tags: Rhubarb, Muffins, Breakfast, Walnut, Brunch