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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 18 |
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If you still have rhubarb available to you where you live, try these with rhubarb rather than apple for now. They are great either way, but I use rhubarb whenever I can get my hands on it! Ingredients:
muffin batter |
11/4 cup brown sugar |
1/2 cup vegetable oil |
1 egg |
2 teaspoons vanilla extract |
1 cup buttermilk |
21/2 cups flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
11/2 cups diced rhubarb or apples (any moist fruit will work) |
topping |
1/3 cup sugar |
11/2 teaspoons cinnamon |
1 tablespoon melted butter |
Directions:
1. For the muffins, combine brown sugar, oil, egg and vanilla; beat until well blended.
2. Beat in buttermilk, then flour, baking powder, baking soda and salt.
3. Stir in rhubarb or apples by hand.
4. Pour batter into greased muffin tins, about 3/4 full; sprinkle with topping before baking.
5. For the topping, blend together the sugar and cinnamon; use a fork to blend in the melted butter; sprinkle over batter.
6. Bake muffins at 400 degrees for about 20 minutes.
7. Serving amount will depend on what size muffin tins you use.
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