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