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.
I measured my dry ingredients into a bowl and whisked to blend well.
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.
I’d cleaned and chopped several cups of rhubarb.
I stirred the rhubarb into the wet mixture and mixed well.
I poured the wet mixture into the dry mixture and stirred again. It’s a very stiff mixture, but do not over stir.
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.
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.
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
- 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
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.