RHUBARB MUFFINS

Rhubarb Muffins image

Make and share this Rhubarb Muffins recipe from Food.com.

Provided by Dreamer in Ontario

Categories Quick Breads

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 16

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Ingredients

1 1/2 cups unbleached flour or 1 1/2 cups whole wheat flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour milk or 1 cup plain yogurt
3/4 cup brown sugar
1/2 cup oil
1 egg, beaten
2 teaspoons vanilla
1 1/2 cups fresh rhubarb, diced
1/2 cup nuts, toasted and chopped (optional)
1/4 cup sugar
1 tablespoon butter, melted
1 teaspoon ground cinnamon
1 teaspoon flour

Steps:

In a mixing bowl, combine the two flours, baking soda, baking powder and salt (first 5 ingredients).
I another bowl, combine the buttermilk, brown sugar, oil, egg and vanilla, mixing thoroughly (next 5 ingredients).
Stir in dry ingredients until just moistened.
Stir in rhubarb and nuts (if using).
Fill greased or paper-lined muffin tins two-thirds full.
Combine final 4 ingredients and sprinkle on top of batter.
Preheat oven to 375F and bake until toothpick inserted in center comes out clean (about 20 minutes).
Remove from pans and cool on wire racks.

Nutrition Facts : Calories 268.9, Fat 11.1, SaturatedFat 2.1, Cholesterol 18.9, Sodium 272.9, Carbohydrate 39, Fiber 1.9, Sugar 18.8, Protein 4.3

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