Rhubarb Muffins

Rhubarb Muffins

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.

Muffins:

  • 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

Cinnamon topping:

  • 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.

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