Rhubarb Muffins #1
Source of Recipe
from a homefires hearth newsletter reader
List of Ingredients
Rhubarb Muffins #1
for the batter:
1 egg
1 1/4 cups packed light brown sugar
1/2 vegetable oil
2 teaspoons vanilla
1 cup buttermilk
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups diced rhubarb
1/2 cup chopped nuts, optional
for the topping, if desired:
1 tablespoon melted butter, or margarine
1/4 cup sugar
1 teaspoon cinnamon
1 cup finely diced, (minced) rhubarb, if desired
for the batter:
Preheat oven to 375. Coat muffin cups with cooking spray.
Combine egg, brown sugar, oil , vanilla and buttermilk.
Sift together the flour, baking soda, baking powder and
salt. Then add to the wet mixture. Fold the rhubarb in,
and nuts, if desired, but do not over mix. Fill the muffin
cups 3/4 full.
for the topping:
Combine the butter, sugar and cinnamon together until
crumbs are formed. Add the rhubarb, if desired, and
sprinkle over the batter.
Bake for about 20 minutes or until lightly browned and
a tester comes out clean.
Makes 20 muffins.
Recipe
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