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Rhubarb Lemon Lime Cornmeal Muffins

Rhubarb Lemon Lime Cornmeal Muffins

Rhubarb Lemon Lime Cornmeal Muffins

I made blueberry lemon lime cornmeal muffins several years ago and we absolutely loved them.  I had a pile of rhubarb this spring and thought it would be a great swap for the blueberries in the muffins.  My usual rhubarb muffins had buttermilk and the addition of cornmeal would be a pleasant change.  Cornmeal muffins seem to be awesome whatever fruit or other ingredient like bacon is added to them.

Measure dry ingredients and whisk together

Measure dry ingredients and whisk together

I measured my dry ingredients into a bowl and whisked to blend well.

Whisk wet ingredients

Whisk wet ingredients

I added the buttermilk, lemonade, egg and vanilla to a second bowl and whisked well.  I melted the butter and slowly drizzled it into the bowl of wet ingredients while I whisked, to prevent scrambling the egg.

Dice rhubarb

Dice rhubarb

I’d cleaned and chopped several cups of rhubarb.

Add rhubarb to wet ingredients and stir

Add rhubarb to wet ingredients and stir

I stirred the rhubarb into the wet mixture and mixed well.

Pour wet mixture into dry mixture and stir just to mix

Pour wet mixture into dry mixture and stir just to mix

I poured the wet mixture into the dry mixture and stirred again.  It’s a very stiff mixture, but do not over stir.

Divide muffin batter among 24 muffin cups. I use a cookie scoop

Divide muffin batter among 24 muffin cups. I use a cookie scoop

I’d put papers into 12 muffin cups.  I filled them quite full, using all of the muffin batter.  They were mounded above the cups but that was fine.

Bake 25 minutes or until golden brown in places and toothpick tests dry

Bake 25 minutes or until golden brown in places and toothpick tests dry

I slid the tins into the oven at 400°F and set the timer for 20 minutes.  They were golden and beautifully risen at 20 minutes and I removed them from the oven to cool.  Later I decided they could have baked 5 more minutes to be done down to the bottom a tiny bit more.  I suggest 25 minutes baking time.

Rhubarb Lemon Lime Cornmeal Muffins

Rhubarb Lemon Lime Cornmeal Muffins

How did they taste?  Like a lemon and lime cornmeal muffin with rhubarb!  Moist and delicious, we devoured them spread with butter.  I liked the tangy rhubarb as a contrast to the sweetness of the muffin.  They were good with dinner and with breakfast.  And sometimes in between.

Rhubarb Lemon Lime Cornmeal Muffins

Rhubarb Lemon Lime Cornmeal Muffins

Rhubarb Lemon Lime Cornmeal Muffins

  • Servings: 12 muffins
  • Difficulty: easy
  • Print
  • 2 cups flour
  • 1/2 cup cornmeal
  • 3/4 cup sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1/2 cup lemonade
  • 1 egg
  • 1 teaspoon vanilla
  • 1/4 cup butter; melted
  • grated zest of one lime
  • 2 cups fresh rhubarb; chopped
Heat oven to 400 degrees. Grease a standard muffin tin, or line with papers.

In a large bowl, whisk to combine the first six ingredients (flour through the salt).

In a medium bowl, whisk buttermilk, lemonade, butter, vanilla egg and zest. Add to the dry mixture and stir just to moisten.  Fold the rhubarb into the muffin batter.

Using a scoop, fill the 12 muffins cups.  They will be very full and mounded up.

Bake for 25-30 minutes until golden brown all over and a toothpick inserted into a muffin comes out clean. Cool for a few minutes in the pan then remove to a cooling rack.

Tip: if you don’t have lemonade, in a 1/2 cup measuring cup put 1 tablespoon lemon juice, 1 teaspoon sugar, then fill with water.

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