"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Rhubarb Muffins Recipe

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This recipe for Rhubarb Muffins, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Litchfield Medical Clinic Cookbook - Marge Stewart
Added: Thursday, October 30, 2008


3/4 c. firmly packed brown sugar
1/2 c. oil
1 egg
1/2 c. buttermilk
1 tsp. vanilla
1 1/2 c. flour (she uses 1 c. whole wheat and 1/2 c. white)
1/2 tsp. soda
1/2 tsp. salt
1 c. finely chopped rhubarb
1/4 c. brown sugar
1/8 c. finely chopped nuts
1/2 tsp. cinnamon

Combine sugar, oil, egg, buttermilk and vanilla. Sift flour, soda, and salt together and stir into liquid mixture. Blend in rhubarb. Spoon into greased muffin pans (2/3 full). Sprinkle with topping and bake at 325 for 30 min. Makes 1 dozen muffins.
Helpful hints: The batter should appear lumpy - if you overmix the muffins will be tough. Don't overfill the muffin pans and remove muffins from pans as soon as they come out of the oven, otherwise they steam and become soggy.




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