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Rhubarb Muffins Recipe

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This recipe for Rhubarb Muffins is from The Buhler Family 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:  
2 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
3/4 c. packed light brown sugar
1/2 c. white sugar
l large egg
1/2 c. butter, melted
1 c. buttermilk
1 tsp. vanilla
2 c. rhubarb, chopped

Topping
1/2 c. light brown sugar, packed
1 T. butter, melted
1/2 T. cinnamon
Directions:
Directions:
In medium bowl, combine flour, baking soda, salt and sugars. In second bowl, beat the egg with melted butter, butter milk and vanilla. Make a well in the flour mixture and add the egg mixture all at once. Blend until just combined; then fold in the rhubarb. Spoon into greased or paper- lined muffin tins. Combine topping ingredients. Sprinkle a spoonful over each muffin. (I press the topping into the muffin.)

Bake at 350º for 20 to 25 minutes. Baking time depends on size of the muffins so check them often. Tooth pick should come out clean.
Personal Notes:
Personal Notes:
This is Karen Berge's recipe and is delicious and easy to make.

 

 

 

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