Cinnamon-Topped Rhubarb Muffins
TOTAL TIME: Prep: 20 min. Bake: 20 min.
YIELD: about 2 dozen.
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
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2-1/2 cups all-purpose flour
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1-1/2 cups packed brown sugar
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1 teaspoon salt
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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1 egg, lightly beaten
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1 cup buttermilk
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2/3 cup vegetable oil
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1 teaspoon vanilla extract
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2 cups finely chopped rhubarb
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TOPPING:
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1/2 cup sugar
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2 tablespoons butter or margarine, melted
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2 teaspoons ground cinnamon
Directions
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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.
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