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Upside down Rhubarb Muffins Recipe

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This recipe for Upside down Rhubarb Muffins is from Lori's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
fruit layer:
1/2 cup brown sugar
1 cup rhubarb, finely chopped
4 tbsp. cold butter

muffin mix:
1/3 cup sugar
1 egg
2 tsp baking powder
1/2 tsp salt
1/3 cup butter
1 1/2 cup flour
1/2 tsp nutmeg
1/2 cup milk
Directions:
Directions:
fruit layer:
cut butter into sugar with 2 knives until the size of small pebbles. Combine with fruit and spoon into greased muffin tin

muffins:
cream sugar, egg and butter. Combine dry ingredients and add alternately with milk to creamed mixture stirring until flour is just moistened. Spoon batter over rhubarb mixture until cup is half full. Bake at 350 for 20 minutes. Turn pan upside down to cool

 

 

 

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