Monday, June 7, 2010

Rhubarb Muffins

From the CSA newsletter:

2 1/2 cups all-purpose flour

1 1/2 cups packed brown sugar

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 egg, lightly beaten

1 cup buttermilk

2/3 cup vegetable oil

1 teaspoon vanilla extract

2 cups finely chopped rhubarb


1/2 cup sugar

2 tablespoons butter or margarine, melted

2 teaspoons ground cinnamon



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 degrees F for 16-18 minutes or until muffins test done

In the future, I would do it with whole wheat flour and add something else, like criasins or raisins. Something was missing.

1 comment:

Anonymous said...

rhubarb is way underrated...great site!