Rhubarb Muffins
From Laurie Kraemer & Alfreda Sauer
Ingredients
- 1 cup brown sugar*
- ½ cup vegetable oil
- 1 whole egg
- 1 cup buttermilk or sour milk
- 2 teaspoons vanilla
- 2 cups rhubarb* finely chopped
- 2 ½ cups flour*
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- Cinnamon Sugar mix 1 tsp cinnamon and 1/4 cup sugar
Instructions
- Mix together first five ingredients. Add rhubarb and set aside.
- In a separate bowl, combine dry ingredients.
- Add dry ingredients to wet; stir until just moistened; do not over mix.
- Drop by large spoonfuls into greased or lined muffin tins; Silicone muffin liners work great for these muffins. Sprinkle tops generously with Cinnamon Sugar.
- Bake at 375°F (190°C) for 20 minutes.
Notes
*Grandma Sauer’s Variation:
3/4 cup Brown Sugar
3 – 2 1/2 cups Rhubarb
1 1/2 cups All-Purpose Flour**
1 cup freshly ground Wheat Flour** **or 3 cups All-Purpose Flour
3/4 cup Brown Sugar
3 – 2 1/2 cups Rhubarb
1 1/2 cups All-Purpose Flour**
1 cup freshly ground Wheat Flour** **or 3 cups All-Purpose Flour