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Bread-Muffin: Cinnamon Topped Rhubarb Muffins

Source of Recipe

TOH Country Breakfasts, Spring 1997


List of Ingredients

2 1/2 cups flour
1 1/2 cups packed brown sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 egg, lightly beaten
1 cup buttermilk
2/3 cup vegetable oil
1 teaspoon vanilla extract
2 cups finely chopped rhubarb

TOPPING:
1/2 cup sugar
2 tablespoons butter or margarine, melted
2 teaspoons ground cinnamon


Recipe

In a large bowl, combine the first five ingredients. Combine egg, buttermilk, oil and vanilla; stir into dry ingredients just until moistened. Fold in rhubarb. Fill greased or paper-lined muffin cups half full. Combine topping ingredients; sprinkle over each muffin. Bake at 375¼F for 16-18 minutes or until muffins test done. Yield: 2 dozen.