LIGHT & MOIST RHUBARB MUFFINS

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Light & Moist Rhubarb Muffins image

The tart flavour of rhubarb is delightfully complimented by brown sugar. A 'MUST' for afternoon tea!

Provided by Erica Vasta

Categories     Quick Breads

Time 25m

Yield 12-18 muffins

Number Of Ingredients 13

2 1/4 cups flour (I use whole wheat flour)
1 cup brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup oil
1 egg
1 teaspoon vanilla
1 cup buttermilk (or regular milk with 1 tsp of vinegar or lemon juice that has sat for about 3 minutes)
1/2 chopped pecans (optional)
1 1/2 cups rhubarb
1 teaspoon melted butter
1/3 cup brown sugar
1 teaspoon cinnamon

Steps:

  • preheat oven to 400.
  • Mix topping ingredients.
  • Mix muffin ingredients and fill muffin tin (You can make 12 larger muffins or 18 smaller ones. To avoid a mess of overflowed muffins, try the larger quantity to see how the recipe works out for you and adjust accordingly.)
  • sprinkle topping over muffins.
  • Bake for 15 minutes or until a toothpick comes out clean.

Nutrition Facts : Calories 279.7, Fat 10.3, SaturatedFat 1.7, Cholesterol 19.3, Sodium 175.3, Carbohydrate 43.7, Fiber 1, Sugar 24.8, Protein 3.8

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