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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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It's rhubarb time! Evelyn Winchester of Hilton, New York has a sweet way to put this spring crop to useher moist muffin recipe. I had several rhubarb plants on our farm in Iowa, Evelyn explains. Even though I moved east to be closer to my children and grandchildren, I still make these muffins. I even won a ribbon with them at the 4-H bake sale here. Ingredients:
1 egg |
1-1/4 cups packed brown sugar |
1 cup buttermilk |
1/2 cup vegetable oil |
2 teaspoons vanilla extract |
2-1/2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1 teaspoon baking powder |
1/2 teaspoon salt |
1-1/2 cups diced fresh rhubarb |
1/2 cup chopped walnuts |
topping: |
1/3 cup sugar |
1 teaspoon ground cinnamon |
1 teaspoon butter, melted |
Directions:
1. In a bowl, beat egg. Add brown sugar, buttermilk, oil and vanilla; beat for 1 minute. Combine dry ingredients; stir into sugar mixture just until moistened. Fold in rhubarb and walnuts.
2. Fill greased or paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over muffins. Bake at 375° for 20-25 minutes or until muffins test done. Yield: 1 dozen.
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