Life on the farm, Recipes

Whole Wheat Rhubarb Muffins

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Whole Wheat Rhubarb Muffins
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I generally substitute honey for granulated sugar when I bake, but I do like these with the sugar too. You can choose honey or sugar when you bake. Both work, the honey makes the muffins a bit heavier and still great tasting.
Whole Wheat Rhubarb Muffins
Print Recipe
I generally substitute honey for granulated sugar when I bake, but I do like these with the sugar too. You can choose honey or sugar when you bake. Both work, the honey makes the muffins a bit heavier and still great tasting.
Ingredients
  • 1/3 cup Butter
  • 1 cup Sugar
  • 1 each Egg
  • 1 tsp Vanilla
  • 1 tbsp Baking Powder
  • 1/2 tsp Kosher Salt
  • 1 tsp Cinnamon
  • 2 cup Whole Wheat flour
  • 1 cup Whole Milk
  • 3 1/2-4 cup Fresh Rhubarb chopped
Servings:
Instructions
  1. Cream the butter, sugar and egg until light and a little fluffy.
  2. With your mixer on low add the baking powder, salt, cinnamon and vanilla.
  3. Add the flour and milk alternately and mix to combine.
  4. Stir in the rhubarb.
  5. Scoop the batter into lined muffin tins and bake at 350 degrees for 20-25 minutes.
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