Anything Goes Fruit Muffins
A delicious muffin base that works equally well with a variety of fruit add-ins – try raspberries, blueberries, rhubarb, or cranberries
Equipment
- Muffin pan for 12 muffins
Ingredients
- ½ cup white sugar
- ½ cup brown sugar
- ½ cup oil
- 2 eggs
- 1 tsp vanilla
- 1 cup buttermilk see note
- 2 ½ cups flour (nice with half white, half whole wheat)
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 ½ cups fresh or frozen finely chopped rhubarb or other fruit
Instructions
- Heat oven to 350°. Lightly grease one muffin tin.
- Cream together the sugars, oil, egg, and vanilla. Add the buttermilk.
- In a separate bowl, mix the dry ingredients together, then gently stir into the creamed mixture just until moistened (batter will be lumpy). Gently fold in your fruit of choice.
- Drop batter into prepared muffin tins. Bake for 20-25 minutes or until tops are golden brown and toothpick inserted into the middle comes out clean.
- Let the muffins cool in the pan for 5-10 minutes, then remove and serve warm with butter, if desired.
- Enjoy!
Notes
If you do not have buttermilk on hand, you can make your own by combining 1 tablespoon cider vinegar (or white vinegar) + milk to equal 1 cup. Mix the vinegar and milk together in a measuring cup and let it sit for a few minutes while you mix together your other creamed ingredients.