During the rhubarb season one of my girls favorites is Fresh Rhubarb Muffins. The rhubarb add extra moisture and the taste of summer. I hope your family loves the muffins as much as mine.
1 cup of sugar
1/2 cups of olive
1 cup of buttermilk
1 tsp vanilla
2 cups of flour
2 tsp baking powder
1 tsp salt
1 1/2 cups chopped fresh rhubarb
1/4 cup brown sugar
1 tsp cinnamon
Preheat the oven to 375F degrees.
Peel the rhubarb and cup it into a small pieces.
Beat the eggs and sugar. Then add in olive oil, vanilla and butter milk. Separately mix together flour, salt and baking powder. Add the dry mixture to the wet mixture. Mix everything together. Lastly, add the rhubarb and GENTLY mix in the batter with a spoon. Pour the batter into the muffin pan. Sprinkle the muffins with brown sugar mixture (optional).
Bake at 375F for 18-20 minutes.