Wednesday, May 25, 2011

Cinnamon Rhubarb Muffins

Our rhubarb is in full glory in our backyard and we have been giving it away and using it.  We already made a pie, so why not make muffins? These muffins are perfect for breakfast.  They are buttery, cinnamony, and all around delicious.

Let's get to it:

1.5 cups all purpose flour
1 cup whole wheat flour
1.5 cups packed brown sugar
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1 egg, lightly beaten
1 cup buttermilk
2/3 cup vegetable oil
1 tsp vanilla extract
2 cups finely chopped rhubarb
For Topping:
.5 cup sugar
2 TBS butter, melted
2 tsp ground cinnamon

In a large bowl, combine the first five ingredients. Combine egg, buttermilk, oil, and vanilla; stir in dry ingredients just until moistened.  Fold in rhubarb.  Fill greased or paper-lined muffin cups about half full.  Combine topping ingredients; sprinkle over each muffin.  Bake at 375 degrees F for 16-18 minutes or until muffins test done.

1 comment:

  1. OH MY FLIPPIN WORD! Theses are AMAZINNGG! :))) Love it!


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