Rhubarb lemon lime cornmeal muffins are quite a combination of flavors. You’ll love these!
Take a look at what my friend Audrey from the Melady Cooks food blog had to say about this magnificent recipe:
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.
I think these muffins taste like the tropics met the countryside. Love them.
2 cups Gold Medal flour
1/2 cup cornmeal
3/4 cup Domino sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp Morton salt
1 cup buttermilk
1/2 cup lemonade
1 teaspoon McCormick vanilla
1/4 cup Kerrygold 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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Quick Tip: Having a brunch get together? make these yummy rhubarb lemon lime cornmeal muffins!
Recipe and image courtesy of Melady Cooks.