Rhubarb-Buttermilk Muffins
- 11/2 cups brown sugar
- 1/4 cup salad oil
- 1 egg
- 2 tsp. vanilla extract
- 1 cup buttermilk (or buttermilk powder + water; follow package directions)
- 11/2 cups finely diced rhubarb
- 1/2 cup pecan pieces
- 21/2 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- Topping:
- 1/3 cup sugar
- 11/2 tsp. cinnamon
- 1 Tbsp. melted margarine
- 1) Preheat oven to 400F. Grease 24 medium-sized muffin cups.
- 2) Combine in large bowl: brown sugar, oil, egg, and vanilla. Beat until well mixed. Stir into mixture: buttermilk, rhubarb, and pecans.
- 3) In another bowl, sift together flour, baking powder, baking soda, and salt. Add this mixture all at once to rhubarb mixture, and stir until all ingredients are moistened. Do not overmix.
- 4) Fill prepared muffin pan 3/4 full with batter.
- 5) Quickly combine topping ingredients and sprinkle on top of batter in each muffin cup.
- 6) Bake in preheated oven on center shelf for 15-20 minutes.
brown sugar, ubc, egg, vanilla extract, buttermilk, rhubarb, pecan pieces, flour, baking powder, baking soda, salt, topping, sugar, cinnamon, margarine
Taken from www.epicurious.com/recipes/member/views/rhubarb-buttermilk-muffins-52871041 (may not work)