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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 2 |
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I found this recipe about 20 years ago in my small hometown newspaper. Having an abundance of fresh rhubarb in the spring made these muffins a regular in our home. They are awesome! Make sure to cut the rhubarb very very small. I have only made these with fresh rhubarb so am unaware of how they would turn out using frozen. Ingredients:
1/3 cup brown sugar |
1 teaspoon cinnamon |
1 teaspoon soft butter |
1 1/2 cups brown sugar |
1/2 cup soft butter |
1 egg |
3 cups finely chopped rhubarb |
1 teaspoon vanilla |
1/2 teaspoon almond extract |
3 cups flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 cup buttermilk |
Directions:
1. Mix topping and set aside.
2. Cream together sugar, butter, egg, vanilla, almond till light and fluffy.
3. In a seperate bowl combine flour, baking powder and soda.
4. Add flour mixture to sugar mixture alternating with the buttermilk.
5. Stir just untill dry ingredients are moist.
6. Fold in rhubarb.
7. Fill in muffin pan depending on how big you like muffins. i think it's supposed to make 12.
8. Sprinkle with topping.
9. Bake at 375 degrees for 25-30 minutes.
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