Rhubarb Muffins

01Method

1. 1

   Heat the oven to 175 °C. Prepare a 12-cup muffin tin by greasing it or fitting it with paper liners.

2. 2

   In a bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg, whisking until uniform. Fold in the rhubarb and raisins so they are thoroughly coated.

3. 3

   In a separate large bowl, beat together the buttermilk, brown sugar, melted butter, and egg until the mixture is smooth. Add the flour mixture and stir just until all ingredients are moistened. Divide the batter evenly among the prepared muffin cups.

4. 4

   Bake for about 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to rest in the tin for 3 to 5 minutes, then transfer them to a wire rack. Serve warm or at room temperature.