Ingredients
12
12 servings
- •2 ½ cups all-purpose flour
- •1 teaspoon baking soda
- •1 teaspoon baking powder
- •½ teaspoon salt
- •½ teaspoon ground cinnamon
- •1 pinch ground nutmeg (Optional)
- •1 ¼ cups diced rhubarb
- •⅓ cup raisins
- •1 cup buttermilk
- •1 cup lightly packed brown sugar
- •¼ cup butter, melted
- •1 large egg
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg together in a bowl; stir rhubarb and raisins into flour mixture.
- Whisk buttermilk, brown sugar, melted butter, and egg together in a large bowl; stir flour mixture into buttermilk mixture just until all ingredients are moistened. Divide batter evenly into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pans for a few minutes before removing from pan. Serve warm or at room temperature.
Nutritional Facts
Per 12 servings
- Calories: 230
- Carbohydrate: 43g
- Fat: 5g
- Fiber: 1g
- Protein: 4g
- Sugar: 22g
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