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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 9 |
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When I was young, a good cook originally from Poland recommended this recipe to me. The tangy rhubarb center makes these fluffy muffins extra scrumptious and perfect for breakfast or snacking. -Barbara Perry, Saginaw, Michigan Ingredients:
1-1/2 cups king arthur unbleached all-purpose flour |
1/2 cup plus 1 tablespoon sugar, divided |
2 teaspoons baking powder |
1-1/4 teaspoons ground cinnamon, divided |
1/4 teaspoon salt |
1 egg, beaten |
2/3 cup buttermilk |
1/4 cup butter, melted |
1/2 cup chopped fresh or frozen rhubarb, thawed and drained |
1/4 cup peach preserves |
Directions:
1. In a bowl, combine flour, 1/2 cup sugar, baking powder, 1 teaspoon cinnamon and salt. Combine egg, buttermilk and butter; stir into dry ingredients just until moistened. Spoon 1 tablespoonful of batter into nine greased or paper-lined muffin cups. Combine rhubarb and preserves; place 1 tablespoonful in the center of each cup (do not spread). Top with remaining batter. Combine remaining sugar and cinnamon; sprinkle over batter. Bake at 400° for 20 minutes or until top of muffin springs back when lightly touched in the center. Yield: 9 muffins.
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