Name: Rhubarb Crumb Muffins
Yield: 4 servings
Ingredients: 2 12 cups flour; 1 teaspoon baking soda; 12 teaspoon salt; 1 14 cups packed light brown sugar; 1 egg; 12 cup melted butter; 1 cup buttermilk; 1 teaspoon vanilla; 2 cups chopped rhubarb; 2 tablespoons melted butter; 12 cup packed brown sugar; 12 teaspoon cinnamon

Servings: 4 persons

2 12 cups flour
1 teaspoon baking soda
12 teaspoon salt
1 14 cups packed light brown sugar
1 egg
12 cup melted butter
1 cup buttermilk
1 teaspoon vanilla
2 cups chopped rhubarb
2 tablespoons melted butter
12 cup packed brown sugar
12 teaspoon cinnamon

1
Preheat oven to 350.
2
Line muffin try w/ muffin liners or grease the cups instead.
3
In a medium bowl combine flour, baking soda, salt and sugar.
4
In another bowl, beat the egg, stir in butter, buttermilk and vanilla.
5
Make a well in the dry ingredients, and add the wet mixture all at once.
6
Stir until just blended; stir in the chopped rhubarb.
7
Spoon into greased or paper lined muffin tins.
8
Topping:.
9
For the topping: Combine the 2 tbsp melted butter, brown sugar and cinnamon.
10
Sprinkle a spoonful of topping over each muffin.
11
Bake at 350 degrees for 20 to 25 minutes or until toothpick tests them done.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Rhubarb Crumb Muffins

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