"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Rhubarb Muffins Recipe

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This recipe for Rhubarb Muffins, by , is from Something I Threw Together - Favorite Recipes From Leola Hinton's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Janet Brophy (Wollam)
Added: Sunday, September 30, 2007


1 egg
1 cup brown sugar
1/2 cup oil
2 tsp vanilla
1/2 tsp salt
1 cup buttermilk
2 cups diced raw rhubarb (or apples)
1/2 cup chopped nuts
2 1/2 cups flour
1 tsp baking powder
1 tsp soda
1/2 cup sugar
1 tbsp oil
1 1/2 tsp cinnamon

Combine egg, brown sugar, 1/2 cup oil and vanilla and mix well. Mix salt, buttermilk, rhubarb and nuts together. Sift the flour, baking powder and soda together. Add the rhubarb mixture to the egg mixture and mix. Add flour mixture and mix well. Fill muffin cups and sprinkle topping (the 1/2 cup sugar, 1 tbsp oil and cinnamon) on filled cups. Bake at 400 degrees for 20 minutes.

Personal Notes:
Personal Notes:
Janet was always coming up with incredible recipes. This is one of many.




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