Rhubarb Cardamom Muffins | PCC Natural Markets

Rhubarb Cardamom Muffins

Yield: Makes 9 muffins

Your rating: None (12 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Bright and tangy rhubarb is blended with the subtle hint of cardamom in these perfect brunch muffins.



Preheat oven to 400° F. Grease or line 9 muffin cups; fill the other 3 cups halfway with water.

Combine rhubarb, sugar and 1/4 teaspoon cardamom in a bowl. Let stand until rhubarb releases some juice, about 15 minutes.

In a small bowl, beat together butter and brown sugar until fluffy. Add eggs, one at a time, and beat until combined.

In a large bowl, whisk together flour, baking powder, salt and remaining cardamom. Add butter mixture alternately with half-and-half, mixing until just moistened. Gently fold in the rhubarb. Divide batter between the prepared muffin cups.

Bake until muffins are dry and springy to the touch, 20 to 25 minutes. Cool muffins in the pan for 5 minutes before removing. Serve warm.

Each muffin: 270 cal, 110g fat (7g sat), 80mg chol, 140mg sodium, 36g carb, 1g fiber, 5g protein

Recipe by Jackie Freeman, PCC Chef

More about: muffins, rhubarb


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Good muffins

I used whole wheat pastry flour and almond milk instead of half and half. Still good muffins although a wee bit dry. The half and half would have probably made it more moist.

Very good!

I made two batches of these with different gluten free flours. One with Pamela's and almond milk. This batter was thin, and the muffins came out uniformly formed, and sweet. The second with the gluten free flour from Costco, P&G, and almond milk. This batter was much thicker, netted lumpy, less sweet, more biscuit-like muffins. The husband and I both prefer the latter.

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