Friday, June 8, 2012

Rhubarb Muffins

Today was a rainy day and a bit cooler then the past bit so we decided to spend the day inside... and I got some baking done! I had some rhubarb I needed to use up in the fridge so whipped these up... I don't know where I had found this recipe, it is in my binder of recipe's I've accumulated over the years!
Rhubarb Muffins ( or Loaf )

2 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/4 cup packed brown sugar

1/2 cup vegetable oil
1 egg
1 cup buttermilk ( if you don't have this on hand, put 1 Tbsp lemon juice OR vinegar in the bottom of a 1 cup measuring cup... Fill the rest of the one cup with milk... Let sit for 10 minutes before using in recipe )
1 tsp vanilla
2 cups chopped rhubarb

1/2 cup brown sugar
1 Tbsp butter, melted
1/2 tsp cinnamon

To make:
In a large bowl, combine flour, baking soda & salt. In a separate bowl, blend sugar with oil, whisk in egg, buttermilk & vanilla. Stir into dry ingredients along with rhubarb just until flour is incorporated. Spoon into greased or paper lined muffin tins, filling 3/4 full. Can also make into 2 loaf pans ( 8x4 inch, 1.5 L)
Topping: combine sugar, butter & cinnamon; sprinkle over batter. Bake in 350 degree F oven for 20-25 kind for muffins, or 40-45 minutes for loaves, or until cooked all the way through. Let cool in pans 10 minutes before removing to let cool completely.

I prefer to make muffins over loaves/cake so I can keep them in a freezer bag in the freezer and only take out what I'm going to eat. These rhubarb muffins are like little coffee cakes with the brown sugar topping. Very good!