Rhubarb Muffins

Light and moist, these muffins have just the right amount of sweet and sour to please the palate.

• 1 egg
• 1 ¼ cups brown sugar
• ½ cup vegetable oil
• 2 tsp. vanilla
• 1 cup buttermilk or sour milk
• 2 ½ cups flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• ½ tsp. salt
• 2 ½ cups diced rhubarb
• ½ cup raisins or chopped walnuts

Cinnamon Topping:

• 1 tbsp. melted butter
• 1/3 cup brown sugar
• ½ tsp. cinnamon

1. In a large mixing bowl, combine egg, sugar, oil, vanilla and buttermilk.
2. In a separate bowl, combine flour with baking powder, baking soda and salt. Add rhubarb and raisins. Fold into liquid mixture.
3. Spoon batter into greased muffin tins. Cups will be quite full.
4. Combine all ingredients for Cinnamon Topping and sprinkle on unbaked muffins.
5. Bake at 375 degrees F (190 degrees C) for 20 minutes. Let sit for 5 minutes, then lift out onto a rack to cool.

Makes 12-18 large muffins.

back to archive  »