- Lemon zest (1 tablespoon, optional for extra flavor)
- Vanilla extract (1 teaspoon)
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Steps
### Aunt Norma’s Rhubarb Muffin Recipe: Perfectly Sweet and Tangy
Aunt Norma's Rhubarb Muffins are a delightful treat that combines the tartness of rhubarb with the sweetness of classic muffins. These delicious, homemade muffins make for an excellent dessert or snack and can be easily made using common kitchen tools.
#### Ingredients:
- 1 cup all-purpose flour
- 2/3 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- Pinch of salt
- 5 tablespoons (70 ml) vegetable oil
- 1 large egg, beaten
- 2/3 cup buttermilk
- 1 teaspoon vanilla extract
- 4 cups diced fresh rhubarb
#### Equipment:
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Spatula
- Muffin tin
- Pastry brush (optional)
#### Detailed Steps:
##### Step 1: Prepare the Dry Ingredients
- In a large mixing bowl, combine 1 cup of all-purpose flour, 2/3 cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, and a pinch of salt. Mix well to ensure that there are no lumps.
##### Step 2: Mix Wet Ingredients
- In another small bowl, whisk together 5 tablespoons (70 ml) of vegetable oil and 1 large egg until combined.
- Add 2/3 cup buttermilk and 1 teaspoon vanilla extract to the wet mixture. Whisk until smooth.
##### Step 3: Combine Wet and Dry Mixtures
- Gradually add the dry ingredient mix into the wet ingredients, stirring gently with a spatula until just combined. Avoid overmixing as this can lead to tough muffins.
- Fold in 4 cups of diced fresh rhubarb.
##### Step 4: Preheat Oven and Prepare Muffin Tin
- Preheat your oven to 375°F (190°C).
- Grease or line a 12-cup muffin tin with paper liners. You can also lightly brush each cupcake space with vegetable oil for extra non-stickiness.
##### Step 5: Fill Muffin Tin
- Divide the rhubarb batter evenly among the muffin cups, filling about 3/4 full.
- If desired, you can sprinkle a bit of sugar or cinnamon on top for added flavor and visual appeal.
##### Step 6: Bake and Cool
- Place the muffin tin in the preheated oven and bake for approximately 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the muffins cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.
#### Tips and Variations:
- For an extra burst of flavor, consider adding a pinch of nutmeg or ginger to the batter.
- To make these muffins vegan, replace the egg with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).
- Store leftover muffins in an airtight container at room temperature for up to three days.