Sunday, July 20, 2008

Rhubarb Muffins or Loaves




Another winner from Betty's kitchen...this muffin recipe is sure to please those who may wish a bit more of a 'cake' like muffin. However, you can always use some whole wheat flour in this recipe. I would suggest that if you do, you keep it to no more than 1/4 of the total flour.

Rhubarb Muffins or Loaves

1/2 cup oil
1 cup brown sugar
1 egg
1 cup buttermilk
1 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp salt
2 cups chopped rhubarb (other fruit can be used)
Topping:
1/2 cup brown sugar
1 tbsp butter
1/2 tsp cinnamon


Combine flour, soda and salt. In separate bowl blend sugar with oil. Whisk in egg, buttermilk and vanilla. Sift dry ingredients along with rhubarb just till moistened.
Spoon in greased muffin tins or 2 greased 8x4 loaf pans.

Mix topping ingredients and sprinkle over batter.

Bake 350 for 25 min or until done when tested with toothpick. Cool in pans 10 min before removing.

4 comments:

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  2. These muffins are delicious! There were simple & turned out light & fluffy. I think I will try them with blueberries when rhubarb is not in season!

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  3. Have these in the oven right now! (I substituted buttermilk with milk/cream with lemon juice, as I had no buttermilk in the house)Looking forward to trying these!

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  4. How many muffins does this recipe make?

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