Rhubarb Muffins
Ingredients:
Directions:
Ingredients:
- 1-1/4 cups brown sugar
- 1/2 cup cooking oil
- 1 egg, beaten
- 2 tsp. vanilla
- 1 cup buttermilk
- 1-1/2 cups diced rhubarb
- 1/2 cup chopped walnuts
- 2-1/2 cups flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. butter, melted
- 1/3 cup white sugar
- 1 tsp. cinnamon
- In large bowl, combine brown sugar, oil, egg, vanilla and buttermilk. Mix well. Stir in rhubarb and walnuts.
- In smaller bowl combine flour, baking soda, baking powder and salt. Add dry ingredients to rhubarb mixture. Stir only until moistened.
- Spoon batter into prepared muffin tins. Combine melted butter, white sugar and cinnamon. Spoon over top of each muffin, lightly pressing it down.
- Bake at 375° for 20-25 minutes.
This recipe is one that my friend Peggy used. Her muffins turned out really good, so I think I'm going to try this one. I like that it has less sugar.
Rhubarb Sour Cream Muffins
Ingredients:
Ingredients:
- 1/2 cup brown sugar, packed
- 1/4 cup butter
- 1 cup sour cream
- 2 eggs, beaten
- 1 1/2 cups flour
- 3/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 1/2 cups fresh rhubarb, chopped
- 1 tablespoon sugar
- Cream brown sugar and butter.
- Add sour cream and eggs, mix well.
- Sift together flour, baking soda and 1/2 teaspoon of the cinnamon.
- Stir flour mixture into the sour cream mixture until moistened.
- Fold in rhubarb.
- Pour into greased muffin tins.
- Mix together sugar and remaining cinnamon and sprinkle over batter.
- Bake at 375° for 25 to 30 minutes.
I think yogurt could be substituted for the sour cream. Also, I like using at least half whole-wheat flour, for better texture and flavor.
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