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As we quickly approach the first few days of summer, more and more fruit will start to be in season, and the options for flavors will extend! These rhubarb muffins are moist and flavorful and can be made in large batches to serve a crowd.


  • 1 1/2 Cups Of Diced Rhubarb
  • 2 1/2 Cups Of Flour
  • 1 1/4 Cup Of Brown Sugar
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Of Baking Powder
  • 1/2 Teaspoon Of Salt
  • 1 Teaspoon Of Cinnamon
  • 1 Egg
  • 1/2 Cup Of Oil
  • 1 Teaspoon Of Vanilla
  • 1 Cup Of Milk


  1. Preheat the oven to 350° and prepare 24 muffin cups with paper liners and set aside.
  2. In a small bowl, mix together flour, baking powder, baking soda, cinnamon and salt and set aside.
  3. In an electric mixer, beat together egg, sugar, oil, vanilla, and milk until smooth. Next, slowly mix dry ingredients into the wet ingredients until just combined and add rhubarb.
  4. Spoon the batter into the muffin cups and bake for 25 minutes. Let cool and serve.

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