Ingredients
Method
Preparation
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter and sugar until it’s light and fluffy.
- Beat in the eggs one at a time, then stir in the milk.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chopped rhubarb gently.
- Spoon the batter into a greased muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool slightly before removing from the tin.
Notes
Store muffins in an airtight container at room temperature for up to three days. For longer storage, freeze for about a month. Thaw overnight in the fridge before warming.