Cinnamon Topped Rhubarb Muffins |
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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 20 |
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Here is another recipe that will help me use all my frozen packages of rhubarb. Since my family loves muffins this should work wonderfully. Ingredients:
2 1/2 cups all-purpose flour |
1 1/2 cups packed brown sugar |
1 teaspoon salt |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1 egg, lightly beaten |
1 cup buttermilk |
2/3 cup vegetable oil |
1 teaspoon vanilla extract |
2 cups finely chopped rhubarb |
1/2 cup sugar |
2 tablespoons butter or 2 tablespoons margarine, melted |
2 teaspoons ground cinnamon |
Directions:
1. In a large bowl, combine the first five ingredients.
2. Combine egg, buttermilk, oil and vanilla; stir into dry ingredients just until moistened.
3. Fold in rhubarb, fill greased or paper lined muffin cups half full.
4. Combine topping ingredients; sprinkle over each muffin.
5. Bake at 375 degrees for 16-18 minutes or until muffins test done.
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