Rhubarb Muffins II
Serve with cream cheese, butter or your own rhubarb sauce on the side. Makes 1 dozen (12 servings).
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 cup packed brown sugar
1 cup buttermilk
1 egg
1 teaspoon vanilla extract
2 1/2 cups chopped fresh rhubarb
1/2 cup chopped walnuts
1/2 cup white sugar
2 tablespoons butter, softened
Directions
1 Preheat oven to 325 degrees F (165 degrees C). Grease
muffin cups or line with paper muffin liners.
2 In a large bowl, combine flour, baking soda, cinnamon
and salt. Set aside.
3 In a medium bowl, combine brown sugar, buttermilk, egg
and vanilla; mix. Fold in rhubarb and walnuts. Add to
flour mixture, mixing just until moist. Spoon batter into
prepared paper liners.
4 In a small bowl, blend sugar and butter and sprinkle
over each muffin.
5 Bake in preheated oven for 20 minutes, or until
toothpick inserted in middle comes out clean.
Serve with cream cheese, butter or your own rhubarb sauce on the side. Makes 1 dozen (12 servings).
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 cup packed brown sugar
1 cup buttermilk
1 egg
1 teaspoon vanilla extract
2 1/2 cups chopped fresh rhubarb
1/2 cup chopped walnuts
1/2 cup white sugar
2 tablespoons butter, softened
Directions
1 Preheat oven to 325 degrees F (165 degrees C). Grease
muffin cups or line with paper muffin liners.
2 In a large bowl, combine flour, baking soda, cinnamon
and salt. Set aside.
3 In a medium bowl, combine brown sugar, buttermilk, egg
and vanilla; mix. Fold in rhubarb and walnuts. Add to
flour mixture, mixing just until moist. Spoon batter into
prepared paper liners.
4 In a small bowl, blend sugar and butter and sprinkle
over each muffin.
5 Bake in preheated oven for 20 minutes, or until
toothpick inserted in middle comes out clean.
