Committee meeting working lunch, 4/19/12
These muffins are a quick and easy dessert or snack, and they can use fresh rhubarb from your garden. The wheat flour adds a little extra nutrition and a sweet, nutty taste, but if you don’t have any, you could substitute all-purpose flour.
- 1 ½ cups whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk, plain yogurt (or 1 cup minus 1 tablespoon milk, plus 1 tablespoon vinegar or lemon juice)
- ¾ cup brown sugar
- ½ cup canola or vegetable oil
- 1 egg
- 2 teaspoons vanilla
- 1 ½ cup chopped rhubarb
- ⅓ cup brown sugar
- 1 ½ tablespoon butter, melted
- 2 teaspoons cinnamon
- 2 teaspoons flour
Preheat oven to 375. Grease or place liners in muffin tins (16-18 muffins)
In a large bowl, combine the flours, baking soda, baking powder, and salt.
In a separate bowl, combine the buttermilk or yogurt, brown sugar, oil, egg, and vanilla. Mix well.
Add wet ingredients to flour mixture and stir until flour is just moistened (over-mixing will make the muffins tough). Gently stir rhubarb into mixture.
Prepare topping: thoroughly combine all ingredients.
Fill muffin cups about ⅔ full. Use your fingers to sprinkle cinnamon topping over each muffin. Bake 18-22 minutes, until tops of the muffins spring back when touched and a toothpick inserted in the center comes out clean. Remove from pan to cool.