Rhubarb Muffins
"Includes Topping"
photo by Miss Annie in Indy
- Ready In:
- 20mins
- Ingredients:
- 14
- Serves:
-
24
ingredients
- 1 1⁄4 cups brown sugar
- 1⁄2 cup salad oil
- 1 egg
- 2 teaspoons vanilla
- 1 cup buttermilk
- 1 1⁄2 cups chopped rhubarb
- 1⁄2 cup chopped nuts
- 2 1⁄2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
-
Topping
- 1⁄3 cup sugar
- 1 1⁄2 teaspoons cinnamon
- 1 tablespoon melted butter
directions
- In large bowl mix brown sugar, oil, egg, and vanilla.
- Add buttermilk, rhubarb and nuts, stirring completely.
- In separate bowl mix remaining ingredients. Stir until moistened.
- Topping:.
- Combine and mix until crumbly and sprinkle over muffin dough. Press inches.
- Bake at 400 for twenty minutes.
Questions & Replies
-
what size pan in the rhubard muffins
Reviews
-
Very good! I made them with a gluten free flour mix, using coconut oil, and used 2 cups of rhubarb. Yummy.
-
Delicious! I subbed applesauce for half the oil, turned out very moist and flavorful. Next time I will double the amount of rhubarb though. I would like for the rhubarb flavor to be more prominent. I made this into a cake (7 X 11 pan) and it turned out perfect. Love the cinnamon topping. Thanks for a great recipe.
Tweaks
-
Delicious! I subbed applesauce for half the oil, turned out very moist and flavorful. Next time I will double the amount of rhubarb though. I would like for the rhubarb flavor to be more prominent. I made this into a cake (7 X 11 pan) and it turned out perfect. Love the cinnamon topping. Thanks for a great recipe.
