Weekly Recipe: Rhubarb Corn Muffins
By: Lydia-Ann Ford, 2019 Diet Tech Intern – Normandale Community College
These cornbread muffins are a great way to use up an abundance of summer fruits. This recipe features rhubarb, but berries, cherries, or chunks of stone fruit would work equally well. Replace the egg with ground flax or other egg replacer and the recipe becomes vegan. The high ratio of cornmeal to flour gives these muffins a nice texture and a soft crumb. Whole grain cornmeal is a source of fiber, thiamin, magnesium, and manganese. Magnesium and manganese play a role in helping maintain bone health. Magnesium is important for healthy nerve and muscle function. Rhubarb stalks are a good source of dietary fiber and vitamins C and K!
Well used recipe from my collection
Makes 12 servings
- ¾ cup cornmeal
- ½ cup all-purpose flour
- ½ cup whole wheat flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup water
- ⅓ cup canola oil (or other neutral flavored oil)
- 1 egg
- 1 teaspoon vanilla extract
- 1 ¼ cup chopped rhubarb
- Preheat the oven to 400⁰F. Grease 12 cup muffin tin, or line with cupcake liners.
- In medium bowl combine flours, cornmeal, sugar, baking powder, and salt.
- In small bowl mix together water, oil, egg, and vanilla.
- Stir wet ingredients into dry until just combined, fold in rhubarb.
- Divide batter between muffin cups. Bake 15-18 minutes until toothpick inserted into center comes out clean.
For 1 serving: 160 calories, 7 g fat, 1 g saturated fat, 105 mg sodium, 23 g carbohydrate, 1 g fiber, 2 g protein, 15 mg cholesterol