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Breads

Rhubarb Muffins - 1998
​​Recipe courtesy of Grandma Emma Wozny

INGREDIENTS
  • 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.

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  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking