Email to Linda Carnation      

Rhubarb Muffins #2

Source of Recipe

from Masina Lane, a wwr newsletter reader


Recipe Introduction

I found this recipe in a magazine and it sounded so appetizing that I baked the muffins that same day. My husband and I enjoy them as a dessert with our coffee. I split the warm muffins and butter them. They could be served for breakfast as well or if baked in mini pans would be nice brunch fare. I did not have my Gastroflex baking molds, regular muffin size, when I last baked them. I have since received my molds and will use them the next time I prepare the muffins. Rhubarb Muffins #2

3/4 cup brown sugar
1/2 cup buttermilk
1/3 cup vegetable oil
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup rhubarb -- diced
1/2 cup pecans or nuts of your choice chopped

Topping

1/4 cup brown sugar
1/4 cup pecans or nuts of your choice -- chopped
1/2 teaspoon cinnamon -- ground

Preheat oven to 375F. In a small bowl, mix sugar, egg, vanilla
extract, oil and buttermilk. In a medium-size bowl, mix flour, baking
soda and salt. Stir sugar mixture into flour mixture and blend until
evenly moistened. Stir in rhubarb and nuts. Spoon into well-greased
and floured muffin tins. Stir together topping ingredients and
sprinkle evenly over the top of each muffin. Bake about 20 minutes or
until center springs up when touched. Makes one dozen muffins.