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Rhubarb Muffins Recipe

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This recipe for Rhubarb Muffins is from UAA Campus Bookstore 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 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/4 cups brown sugar
1/2 cup canola oil
1 egg
1 tsp vanilla
1 cup buttermilk
2 cups diced rhubarb
1/2 cup chopped walnuts
1 Tbsp melted butter
1/3 cup granulated sugar
1 tsp ground cinnamon
Directions:
Directions:
1. Preheat oven to 350º. Line two 12 cup muffin pans with paper cupcake wrappers.

2. In a medium bowl, stir together flour, baking soda, baking powder and salt.

3. In a large bowl, beat brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand until blended. Stir in the rhubarb and walnuts. Spoon the batter into the prepared cups, filling almost to the top.

4. In a small bowl, stir together the melted butter, granulated sugar and cinnamon. Sprinkle about 1 tsp of this mixture on top of each muffin, spreading it out evenly.

5. Bake in preheated oven until the tops of the muffins spring back when lightly pressed, about 25 minutes. Cool in pans for at least 10 minutes before removing.
Number Of Servings:
Number Of Servings:
Makes 24
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
*I used half white and half whole wheat flour, which gave it a nice texture.

 

 

 

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