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    Rhubarb Muffins w/Streusel Topping


    Source of Recipe


    from WebXina's Recipe Box
    Rhubarb Muffins w/Streusel Topping

    Combine the following in a sauce pan.
    Cook over low heat stirring until thickened:
    1 1/2 cup chopped rhubarb
    1/3 cup water
    1 T. lemon juice
    1/2 cup sugar
    1 1/2 T. cornstarch
    Set aside.

    Muffin Mixture:
    2 cup flour
    1 T. baking powder
    1/2 t. salt
    1/2 cup sugar
    1 egg, beaten
    1 cup buttermilk
    1/3 cup melted shortening
    Mix dry ingredients and wet ingredients separately, then combine.

    Streusel topping:
    1/2 cup sugar
    1/3 cup flour
    1/4 cup butter
    Fill muffin tins one half full with batter.
    Dot with rhubarb filling, then fill with remaining batter.
    Sprinkle with topping.
    Bake at 400°F for 20 minutes.

 

 

 

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