Cinnamon-Topped Rhubarb Muffins |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 24 |
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I like to bake these tasty muffins fresh in the morning and share them with elderly neighbors who no longer bake for themselves. The farm where my husband and I live has been in my family for 110 years. In fact, I was born here! Ingredients:
2-1/2 cups king arthur unbleached 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 |
topping: |
1/2 cup sugar |
2 tablespoons butter or margarine, melted |
2 teaspoons ground cinnamon |
Directions:
1. In a large bowl, combine the first five ingredients. Combine egg, buttermilk, oil and vanilla; stir into dry ingredients just until moistened. Fold in rhubarb. Fill greased or paper-lined muffins cups about half full. Combine topping ingredients; sprinkle over each muffin. Bake at 375° for 16-18 minutes or until muffins test done. Yield: about 2 dozen.
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