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Rhubarb Muffins Recipe

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This recipe for Rhubarb Muffins is from The Johnson Family Cookbook, 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 ¼ cups all purpose flour
1 ¼ cup brown sugar
¼ cup vegetable oil
1 teaspoon baking powder
1 large egg beaten
2 teaspoons vanilla
1 ½ cup finely chopped rhubarb
1 teaspoon baking soda
½ teaspoon salt
1 cup sour milk
Topping:
⅓ cup brown sugar
1 tablespoon melted butter
1½ teaspoon cinnamon
Directions:
Directions:
Combine all dry ingredients in a large bowl. Combine wet ingredients in a smaller bowl. .Add the wet to the dry ingredients and mix together until just combined. Add rhubarb and mix till just combined. Divide evenly between 12 well greased muffin tins. Mix the topping ingredients and sprinkle on top of muffins
Bake at 400º F for about 8 - 10 minutes. Let stand a few minutes. Remove from tins and place on a rack to cool.
Personal Notes:
Personal Notes:
If using frozen rhubarb thaw and drain it. Muffins can be frozen. Linda Allan likes them with a little orange zest and /or some chopped pecans. She also sometimes omits the cinnamon from the topping and adds some orange zest.

 

 

 

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