- Yields: 9 muffins
- Ingredient Notes: Vegetarian, Corn-free, Peanut-free, Soy-free, Tree nut-free
- Each muffin
- 270 cal
- 110g fat (7g sat)
- 80mg chol
- 140mg sodium
- 36g carb
- 1g fiber
- 12g sugars
- 5g protein
Ingredients
- 1 1/2 cups (about 8 ounces) chopped rhubarb
- 1/4 cup sugar
- 1/2 teaspoon ground cardamom, divided
- 6 tablespoons unsalted butter, softened
- 1/4 cup light brown sugar
- 2 eggs
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup half-and-half
Directions
Preheat oven to 400° F. Grease or line 9 muffin cups; fill the other 3 cups halfway with water.
Combine rhubarb, sugar and 1/4 teaspoon cardamom in a bowl. Let stand until rhubarb releases some juice, about 15 minutes.
In a small bowl, beat together butter and brown sugar until fluffy. Add eggs, one at a time, and beat until combined.
In a large bowl, whisk together flour, baking powder, salt and remaining cardamom. Add butter mixture alternately with half-and-half, mixing until just moistened. Gently fold in rhubarb. Divide batter between the prepared muffin cups.
Bake until muffins are dry and springy to the touch, 20 to 25 minutes. Cool muffins in the pan for 5 minutes before removing. Serve warm.
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