Rhubarb Muffins

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Rhubarb Muffins

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Ingredients

Muffins

  • 1½ cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 1 cup buttermilk or plain yogurt
  • ¾ cup brown sugar
  • ½ cup cooking oil
  • 1 egg beaten
  • 2 tsp. vanilla
  • 1½ cups diced rhubarb

Topping

  • ¼ cup sugar
  • 1 T. butter melted
  • 1 tsp. cinnamon
  • 1 tsp. flour

Instructions

For muffins:

  • Preheat the oven to 375°.
  • In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, and salt.
  • In a large bowl, combine the buttermilk (or yogurt), brown sugar, cooking oil, beaten egg, and vanilla.
  • Fold in the rhubarb.
  • Fill greased muffin cups ⅔ full.

For topping:

  • Mix together the sugar, melted butter, cinnamon, and flour.
  • Sprinkle on top of the muffins.
  • Bake for 20 minutes or until done.
  • Remove the muffins from the pan and cool on a wire rack.
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Course; Cupcakes-Brownies
Cuisine; Amish