Rhubarb Muffins

• Butter and flour for the muffin tins
• 2 cups unbleached white flour
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• 1/3 cup (5 1/2 tablespoons) unsalted butter
• 1 cup buttermilk
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 2 cups finely chopped fresh rhubarb (do not use extra)
• Topping:
• 3 tablespoons cinnamon sugar

1. Thoroughly butter and flour muffin tins.
2. Combine dry ingredients in a food processor or mixing bowl. Cut in the butter until the mixture feels like cornmeal.
3. Combine remaining ingredients, except the topping, in a separate bowl. Fold the dry ingredients into the wet ones, beating just to mix - do not overmix.
4. Spoon the batter into the prepared tin and sprinkle the top of each muffin with cinnamon sugar.
5. Bake the muffins for 18 minutes at 375 degrees, or until an inserted toothpick comes out clean. Remove to cool.
6. Makes 8 giant or 12 regular muffins.

butter, unbleached white flour, sugar, salt, baking soda, baking powder, cinnamon, butter, buttermilk, egg, vanilla, fresh rhubarb, topping, cinnamon sugar

Taken from www.epicurious.com/recipes/member/views/rhubarb-muffins-50175489 (may not work)