Rhubarb is over-looked as a fruit in muffins. Why, I wonder. This muffin recipe is a favorite in our household. The recipe is very easy to prepare and the baked muffins freeze well. If you have only a few stalks of Rhubarb, not enough for a pie or other recipe, here is your solution. Unfortunately, I do not know where I got this recipe — wish I could give credit.

Rhubarb-Walnut Muffins

12 standard muffins/ 16-18 if using silicon cup-liners	Preheat oven to 350F
1½ c white whole wheat flour +++1¼ c white flour 1½ tsp baking powder+++ ½ tsp baking soda	Whisk together
1½ c diced rhubarb +++½ c. chopped walnuts or pecans	Add to dry ingredients and stir well to incorporate.
2/3 c vegetable oil +++¾ c brown sugar+++2 US large eggs = 2 oz each 1/3 c white sugar	Beat together until light.
1 c milk 1 tsp vanilla	Add to egg mixture and stir in. Add to dry ingredients and combine thoroughly.
	Divide among muffin tins or liners
	Bake ~15 mins or until toothpick tests well.

This is the blog of the Bennington Rhubarb Festival. The festival started in 2013 to benefit the G.E.P. Dodge Library Building Fund and all things Rhubarby.

If you would like to help the Building Fund, please contribute any amount to the G.E.P. Dodge Library Building Fund, Bennington, NH 03442.

The next blog installment will be posted on September 26, 2023. If you click the Follow button, all future posts will be sent straight to your inbox every month.