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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.

 

 

 


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