Recipes > Cinnamon-Topped Rhubarb Muffins
Yummy aroma intense muffins perfect for anytime of the day, but especially delightful in the morning with a strong cup of coffee!
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups packed brown sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 egg, lightly beaten
- 1 cup buttermilk
- 2/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups finely chopped rhubarb
TOPPING:
- 1/2 cup sugar
- 2 tablespoons butter or margarine, melted
- 2 teaspoons ground cinnamon
- Directions
In a large bowl, combine the first five ingredients. Combine egg, buttermilk, oil and vanilla; stir into dry ingredients just until moistened. Fold in rhubarb. Fill greased or paper-lined muffins 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.
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