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    Rhubarb Muffins


    Source of Recipe


    That's My Home

    List of Ingredients




    Rhubarb Muffins

    Topping:

    1/3 C. sugar

    2 T. melted butter

    1 t. cinnamon


    Muffins:

    1 1/4 C. brown sugar

    1 C. buttermilk

    1/2 C. vegetable oil

    2 t. vanilla

    1 egg

    2 1/2 C. flour

    1 t. each: baking soda, baking powder

    1/2 t. salt

    2 C. diced fresh or frozen rhubarb pieces

    Heat oven to 400° F. For topping, combine sugar, butter and cinnamon in small bowl; set aside.

    For muffins, beat brown sugar, buttermilk, oil, vanilla and egg in medium bowl; set aside. Combine flour, baking soda, baking powder and salt in medium bowl. Add rhubarb; toss to coat. Add buttermilk mixture to dry ingredients; mix until just moistened. Scoop batter into lined muffin tins. Top each muffin with 1 teaspoon of topping mixture. Bake until lightly browned and muffins spring back when touched, 20-25 minutes. Cool on wire rack.

    Yield: 16 muffins

    Recipe
 

 

 

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