Rhubarb Muffins
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Source Simply In Season by Mary Beth Lind and Cathleen Hockman-Wert
Preparation Time
Serves12 muffins
| Amount | Ingredient | Preparation |
|---|---|---|
| 1 tablespoon | butter | melted |
| 1/4 cup | sugar | |
| 1/2 cup | nuts | toasted and chopped (optional) |
| 1 1/2 cups | rhubarb | diced |
| 2 teaspoons | vanilla | |
| 1 | egg | beaten |
| 1/2 cup | Oil | |
| 3/4 cup | brown sugar | |
| 1 cup | buttermilk | |
| 1/2 teaspoon | salt | |
| 1 1/2 cups | flour | |
| 1 cup | whole wheat flour | |
| 1 teaspoon | baking powder | |
| 1 teaspoon | baking soda | |
| 1 teaspoon | ground cinnamon | |
| 1 teaspoon | flour |
1. Combine the dry ingredients (flours, baking soda, baking powder and salt).
2. In a separate bowl, mix together the buttermilk, brown sugar, oil, beaten egg and vanilla.
3. Stir in the dry ingredients until just moistened.
4. Stir in the rhubarb and optional nuts.
5. Fill greased muffin tins 2/3rds full of the batter.
6. Combine the sugar, melted butter, ground cinnamon and flour and spinkle on top of the batter.
7. Bake in an oven preheated to 375F until a toothpick inserted into the center comes out clean. Should take about 20 minutes.
8. Remove from oven and allow to cool on wire racks.
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