These rhubarb flax muffins are so soft and chewy and pretty good for you as well. A friend of mine, and her family, grow and grind their own flax and sell it all across the country and it is the only flax we use.
Rhubarb Flax Muffins
Preheat oven to 375.
Combine the following ingredients and mix well:
1 1/4 c. brown sugar
1/2 c. oil (I substitute 1/4 c. unsweetened applesauce)
1 1/4 c. buttermilk
2 t. vanilla extract
Mix together the following dry ingredients separate from the wet:
1/2 c. chopped walnuts (optional)
1 1/4 c. all-purpose flour
1 1/4 c. whole wheat flour
1/2 c. Skandia Mills ground flax
1 t. baking soda
1 t. baking powder
Add to dry mixture:
1 1/2 c. chopped rhubarb
Add dry and wet ingredients together and mix by hand or on low speed until moistened. Grease muffin tins or add paper cups and spoon mixture into tins. Bake for 20-25 minutes.
*Make sure to mix the dry ingredients together very well to avoid tasting too much baking soda or powder in one bite! Cool completely and then store.