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    Sticky Rhubarb Muffins


    Source of Recipe


    Macklinda'

    List of Ingredients




    Sticky Rhubarb Muffins

    4 T Butter
    6 T Dark brown sugar
    1 c Rhubarb; cut in small dice

    4 T Butter, softened
    1/4 c Sugar
    1 Egg
    1 1/2 c All-purpose flour
    1 ts Baking powder
    1/2 ts Baking soda
    1/4 ts Salt
    1/2 ts Nutmeg
    1/2 c Milk
    Grated rind of 1 orange

    Recipe



    Using your fingertips or a pastry cutter, mix the butter into the
    brown sugar roughly. Stir in the rhubarb. Distribute this mixture
    evenly into 12 muffin cups.

    Cream the softened butter and the sugar together, then beat in the
    egg. Mix the flour, baking powder, baking soda, salt, and nutmeg
    together thoroughly, then add the butter sugar mixture alternately
    with the milk. Do not over mix. Stir in the orange rind. Pour equal
    amounts of the batter into the muffin cups. Bake in a preheated 350
    F oven for 25 minutes. Let cool in the pans 5 minutes, then invert
    the muffin tins and ease the muffins out so that the sticky glaze
    remains intact. Serve warm, with glaze topside.

    Yield: 12 muffins


 

 

 


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