Yummy Breakfasts – Suzy’s Yummy Rhubarb Muffins Recipe

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Rhubarb Muffins

Makes: 16 to 18 medium muffins

Dry Ingredients:

• 2 1/2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups packed brown sugar

Wet Ingredients:

• 1/2 cup vegetable oil
• 1 egg
• 1 cup buttermilk
• 1 teaspoon vanilla
• 2 cups chopped rhubarb

Topping:

• 1/2 cup packed brown sugar
• 1 tablespoon melted butter
• 1/2 teaspoon cinnamon

Directions:

Preheat oven to 350 F

1. In large bowl, combine flour, baking soda and salt
2. In separate bowl, blend sugar with oil; whisk in egg, buttermilk and vanilla
3. Stir into dry ingredients along with rhubarb
4. Spoon into greased or lined muffin tins – 3/4 full

Topping:

1. Combine sugar, butter and cinnamon
2. Sprinkle over batter
3. Bake for 20 to 25 minutes (depends on how hot your oven is)
4. Cool in pan for about 10 minutes before removing

Note:

For buttermilk: You can either use powdered buttermilk, the real buttermilk or just put 1 tablespoon of lemon juice in 1 cup of 1% milk to make buttermilk. Either way works well.

Bon Appetit!

Recipe submitted by Ann G. in British Columbia, Canada.

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