#rhubarb

These rhubarb muffins are a delightful treat with the perfect blend of sweet and tangy flavors. Aunt Norma's recipe is a family favorite and a great way to enjoy rhubarb when it's in season.

Ingredients: 1 1/2 cups diced rhubarb. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1/2 cup unsalted butter, melted. 1/2 cup milk. 2 eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves.

Instructions: Warm your oven up to 375 F 190 C and put paper liners in a muffin tin. Put the diced rhubarb, granulated sugar, and brown sugar in a medium-sized bowl. Leave it alone for 15 minutes so the rhubarb can juice up. Melt the butter and add the milk, eggs, and vanilla extract to another bowl. Whisk the ingredients together until they are well mixed. Add the salt, baking soda, ground cinnamon, ground nutmeg, and ground cloves to a different large bowl and mix them together. Mix the wet and dry ingredients together until they are just mixed. Fold the rhubarb mixture in slowly. Fill up each muffin tin cup about two thirds of the way to the top with batter. After the oven is hot, bake the muffins for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. After taking the muffins out of the oven, let them cool for 5 minutes in the pan before moving them to a wire rack to cool all the way down. We hope you enjoy Aunt Norma's rhubarb muffins!

Prep Time: 20 minutes

Cook Time: 25 minutes