Native Rhubarb Breakfast Muffins

  • 2 1/2 cups all purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1 large egg
  • 1/2 cup canola oil
  • 1 1/2 cups light brown sugar
  • 1 tsp. vanilla extract
  • 1 cup milk
  • 1 1/2 cups diced rhubarb
  • As needed Sugar in the Raw

Preheat oven to 350F. Prepare muffin pans by greasing or lining with paper cups. Reserve.

In a bowl large enough to hold all ingredients, whisk together the first four ingredients.

In a separate smaller bowl, whisk together the egg, oil, brown sugar, vanilla and milk. Whisk very well to dissolve the sugar.

Add the liquid to the dry ingredients, and stir just until combined. Stir in the diced rhubarb.

Divide the batter evenly among the prepared muffin cups. Top each with a sprinkling of Sugar in the Raw.

Bake in the oven for about 20 minutes or until a toothpick inserted into the center comes out clean or when touched at the center, it bounces back.

Let cool 10 minutes and remove from the pan. Enjoy!

Recipe makes 12 muffins.

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