Upside-Down Rhubarb Muffins |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 2 |
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I found this in a country cooking cookbook. It is not overly sweet which is why I enjoy it. Ingredients:
1 cup rhubarb, finely chopped |
1/4 cup butter, melted |
1/2 cup brown sugar, packed |
1/3 cup soft butter |
1/3 cup sugar |
1 egg |
1 1/2 cups flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 teaspoon nutmeg |
1/2 cup milk |
Directions:
1. Combine rhubarb, melted butter and brown sugar in a small bowl.
2. Divide amongst 12 greased muffin cups.
3. Beat together butter, sugar and egg until fluffy.
4. Combine flour, baking powder, salt and nutmeg and add to creamed mixture alternately with milk. Stir just to moisten.
5. Spoon into muffin cups, on top of rhubarb mixture.
6. Bake at 350 degrees Fahrenheit for 20 to 25 minutes.
7. Invert on cooling rack and leave pan over muffins for a few minutes so all rhubarb moisture runs out.
8. Serve warm.
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