Rhubarb Muffins

Rhubarb Muffins
 
Serve warm from the oven with fresh butter.
Recipe type: Breads and Muffins
Ingredients
  • Muffins
  • 2 c. flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1¼ c. packed brown sugar
  • ½ c. vegetable oil
  • 1 egg
  • 1 c. buttermilk
  • 1 tsp. vanilla
  • 2 c. chopped rhubarb
  • Topping
  • ½ c. packed brown sugar
  • 1 tbsp. butter, melted
  • ½ tsp. cinnamon
Instructions
  1. Combine flour, baking soda, and salt
  2. In a separate bowl blend sugar with oil
  3. Whisk in egg, buttermilk, and vanilla
  4. Stir into dry ingredients along with rhubarb just until flour is incorporated
  5. Spoon into greased or paper-lined muffin tins, filling ¾ full, OR spoon into 2 greased 8" x 4" loaf pans
  6. Combine topping ingredients and sprinkle over batter
  7. Bake at 350F for 20-25 min for muffins, or 40-45 min for loaves (or until cake tester comes out clean)
  8. Let cool in pans 10 min before removing
Notes
Makes approximately 18 muffins or 2 loaves.

 

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