Our collection
contains a variety of muffin recipes.
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.
