Tastes of the Season: Rhubarb-Buttermilk Muffins

Editor's Note: Margaret M. Johnson, of Westhampton Beach, is the author of seven cookbooks, most recently,”Flavors of Ireland.”

Strawberries and rhubarb are a popular springtime combination as the tartness of the rhubarb is tempered by the sweetness of strawberries. This rhubarb muffin recipe is sweet enough on its own though, and buttermilk gives it a light and delicate texture. You can also add a pinch of cinnamon or a tablespoon of candied ginger if you like.

Makes 12 muffins

• 2 cups all-purpose flour
  
• 1 1/2 tsp. baking powder
  
• 1 tsp. baking soda
  
• Pinch of salt
  
• 4 tbsp. butter, at room temperature
  
• 1 cup (packed) light brown sugar
  
• 1 large egg
  
• 3/4 cup buttermilk
  
• 2 cups (about 8 oz.) fresh rhubarb, cut into 1-in. pieces
  

1. Preheat the oven to 375° F. Spray a standard 12-well muffin pan with cooking spray.
2. Whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large bowl, cream the butter and sugar with an electric mixer. Beat in the egg and buttermilk until smooth.
3. Stir the flour mixture into the butter mixture and then fold in the rhubarb.
4. Divide the batter evenly into the prepared muffin cups and bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and cool in the pan on a wire rack for about 15 minutes. Turn out and cool completely.