RHUBARB CRISP MUFFINS
I found this recipe about 20 years ago in my small hometown newspaper. Having an abundance of fresh rhubarb in the spring made these muffins a regular in our home. They are awesome! Make sure to cut the rhubarb very very small. I have only made these with fresh rhubarb so am unaware of how they would turn out using frozen.
Provided by vsayers42
Categories Quick Breads
Time 45m
Yield 10-12 muffins, 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Mix topping and set aside.
- Cream together sugar, butter, egg, vanilla, almond till light and fluffy.
- In a seperate bowl combine flour, baking powder and soda.
- Add flour mixture to sugar mixture alternating with the buttermilk.
- Stir just untill dry ingredients are moist.
- Fold in rhubarb.
- Fill in muffin pan depending on how big you like muffins. i think it's supposed to make 12.
- Sprinkle with topping.
- Bake at 375 degrees for 25-30 minutes.
Nutrition Facts : Calories 400.8, Fat 10.8, SaturatedFat 6.4, Cholesterol 47.5, Sodium 281, Carbohydrate 71.1, Fiber 1.8, Sugar 40.6, Protein 5.8
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