Breads |
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Rhubarb Muffins - 1998
Recipe courtesy of Grandma Emma Wozny
INGREDIENTS
Topping
PREPARATION
Combine brown sugar, oil, egg, vanilla and buttermilk. Add rhubarb and nuts. Sift and stir in flour, baking soda, baking powder and salt. Spoon into greased muffin tins, filling 2/3 full.
Topping: Mix together melted butter, cinnamon, and brown sugar and sprinkle over muffins, pressing in slightly. Bake at 400 degrees for 20-25 minutes.
- 1 ¼ cups brown sugar
- ½ cup oil
- 1 egg
- 2 teaspoons vanilla
- 1 cup buttermilk
- 2 cups rhubarb
- ½ cup nuts -- chopped
- 2 ½ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon baking powder
Topping
- 1 tablespoon butter -- melted
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
PREPARATION
Combine brown sugar, oil, egg, vanilla and buttermilk. Add rhubarb and nuts. Sift and stir in flour, baking soda, baking powder and salt. Spoon into greased muffin tins, filling 2/3 full.
Topping: Mix together melted butter, cinnamon, and brown sugar and sprinkle over muffins, pressing in slightly. Bake at 400 degrees for 20-25 minutes.
