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Rhubarb Muffinss
Ingredients:
1/4 c. sugar
1/2 tsp. cinnamon
3 Tbs. finely chopped pecans
1 c. buttermilk
1 egg
1 c. light brown sugar
1/4 c. veg. oil
1 1/2 tsp. vanilla
1 1/2 c. diced rhubarb
1 3/4 c.flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 c. sugar
1/2 tsp. cinnamon
3 Tbs. finely chopped pecans
1 c. buttermilk
1 egg
1 c. light brown sugar
1/4 c. veg. oil
1 1/2 tsp. vanilla
1 1/2 c. diced rhubarb
1 3/4 c.flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
Directions:
Preheat oven to 400. Lightly oil 12 muffin cups; set aside.In small bowl, stir together sugar, cinnamon and nuts; set aside.
In a mixing bowl, whisk together buttermilk,egg,brown sugar, oil and vanilla until smooth; stir in rhubarb, In another bowl whisk together flour, baking powder, baking soda and salt. Add to the buttermilk/rhubarb mixture and stir until just combined.
Spoon the batter into the prepared muffin cups. Sprinkle the reserved sugar-nut mixture over the tops of the muffins. Bake for 20 to 25 min. until the muffins are golden brown.Let cool briefly on a wire rack before serving.
Makes 12 muffins.
Preheat oven to 400. Lightly oil 12 muffin cups; set aside.In small bowl, stir together sugar, cinnamon and nuts; set aside.
In a mixing bowl, whisk together buttermilk,egg,brown sugar, oil and vanilla until smooth; stir in rhubarb, In another bowl whisk together flour, baking powder, baking soda and salt. Add to the buttermilk/rhubarb mixture and stir until just combined.
Spoon the batter into the prepared muffin cups. Sprinkle the reserved sugar-nut mixture over the tops of the muffins. Bake for 20 to 25 min. until the muffins are golden brown.Let cool briefly on a wire rack before serving.
Makes 12 muffins.
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