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Bread-Muffin: Rhubarb Crisp Muffins

Source of Recipe

www.idunno4recipes.com


List of Ingredients

TOPPING:
1/3 cup brown sugar
1 teaspoon softened butter
1 teaspoon cinnamon

MUFFINS:
1 1/2 cups brown sugar
1/2 cup softened butter
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup buttermilk
3 cups finely diced rhubarb


Recipe

To make topping combine brown sugar, butter and cinnamon until crumbly, set aside. To make muffins, cream together brown sugar, butter, egg, vanilla and almond extract until light and fluffy. In separate bowl, stir together flour, baking powder and baking soda.

Add to sugar mixture alternately with buttermilk, stirring just until dry ingredients are moistened. Do not overmix. Batter should be lumpy and tends to be thick. Fold in Rhubarb. Divide among 12 large muffin cups paper-lined), filling until full. Sprinkle each generously with topping mixture. Bake in a 375ºF oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.