BUTTERMILK RHUBARB CRUMBLE MUFFINS

Buttermilk Rhubarb Crumble Muffins image

One of our favorite ways to use rhubarb is in these muffins. The cinnamon-sugar crumble topping makes them especially yummy!

Provided by akgrown

Categories Quick Breads

Time 40m

Yield 2-3 dozen

Number Of Ingredients 14

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Ingredients

1 1/2 cups packed brown sugar
1/2 cup canola oil
1 large egg
2 teaspoons vanilla
1 cup buttermilk
1 1/2 cups rhubarb, diced
1/2 cup whole wheat flour
2 cups white flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons melted butter
2/3 cup white sugar
1 teaspoon cinnamon

Steps:

Beat together brown sugar, oil, eggs and buttermilk. Add rhubarb.
In a separate bowl mix flour, baking soda, baking powder and salt. Add to rhubarb mixture mixing until just moistened.
Spoon batter into greased muffin pans or muffin cups about half full. Sprinkle with crumble and lightly press into batter.
Bake at 400° for 20-25 minutes or until toothpick inserted comes out clean.
Crumble: Mix together crumble ingredients until well combined.

Nutrition Facts : Calories 2141.7, Fat 71.6, SaturatedFat 13, Cholesterol 141.2, Sodium 1710.3, Carbohydrate 356.7, Fiber 9.3, Sugar 233.5, Protein 25.2

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