Rhubarb Crisp Muffins Recipe
Yield: 12 Lg muffinsRecipe by luhu.jp
Ingredients:
TOPPING
1/3 cup: Brown sugar,
1 tsp: Softened butter,
1 tsp: Cinnamon,
MUFFINS
1 1/2 cup: Brown sugar,
1/2 cup: Softened butter,
1: Egg,
1 tsp: Vanilla,
1/2 tsp: Almond extract,
3 cup: All-purpose flour,
1 tsp: Baking powder,
1 tsp: Baking soda,
1 cup: Buttermilk,
3 cup: Finely diced rhubarb,
Directions:
To make topping combine brown sugar, butter and cinnamon until
crumbly, set aside. To make muffins, cream together brown sugar,
butter, egg, vanilla and almond extract until light and fluffy. In
separate bowl, stir together flour, baking powder and baking soda.
Add to sugar mixture alternately with buttermilk, stirring just until
dry ingredients are moistened. Do not overmix. Batter should be
lumpy and tends to be thick. Fold in Rhubarb. Divide among 12 large
muffin cups (paper-lined), filling until full. Sprinkle each
generously with topping mixture. Bake in a 375f oven for 25 to 30
minutes or until a toothpick inserted in the centre comes out clean.
Source: The Toronto Star Newspaper.
Source from luhu.jp
crumbly, set aside. To make muffins, cream together brown sugar,
butter, egg, vanilla and almond extract until light and fluffy. In
separate bowl, stir together flour, baking powder and baking soda.
Add to sugar mixture alternately with buttermilk, stirring just until
dry ingredients are moistened. Do not overmix. Batter should be
lumpy and tends to be thick. Fold in Rhubarb. Divide among 12 large
muffin cups (paper-lined), filling until full. Sprinkle each
generously with topping mixture. Bake in a 375f oven for 25 to 30
minutes or until a toothpick inserted in the centre comes out clean.
Source: The Toronto Star Newspaper.
Source from luhu.jp