Best Rhubarb Muffins Ever! |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A delicious, moist muffin with just the right amount of tang, topped with a sweet cinnamon/sugar struesel topping. Ingredients:
1 1/2 cups brown sugar |
1 cup 2% low-fat milk, soured by mixing it with |
2 teaspoons vinegar |
1/4 cup vegetable oil |
2 1/2 cups flour |
1 teaspoon baking powder |
1 egg |
1 teaspoon vanilla |
3 cups rhubarb, chopped |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/3 cup brown sugar |
1 1/2 teaspoons cinnamon |
1 tablespoon melted butter |
Directions:
1. Preheat oven to 400 degrees farinheit.
2. Combine flour, baking powder, baking soda and salt. Set aside.
3. In a large bowl combine 1 and 1/12 cups brown sugar, oil, milk, egg and vanilla.
4. Add dry ingredients and mix throughly until dry ingredients are moistened.
5. Fold in rhubarb.
6. Spoon evenly into 12 muffin cups.
7. Bake for 15-20 minutes or until tooth pick inserted in centre of muffins comes out clean.
8. Combine 1/3 cup brown sugar, cinnamon and melted butter in a bowl. Spoon over muffins while still warm.
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