Rhubarb Muffins

Rhubarb Muffins
Recipe submitted by Margaret Patterson

Hands down, this is the best rhubarb muffin recipe ever!

Ingredients:

2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder                                                      

1/2 teaspoon salt
1 1/4 cups brown sugar
1/2 cup vegetable oil
1 egg
1 teaspoon vanilla extract
1 cup buttermilk
2 cups diced rhubarb
1/2 cup chopped walnuts

Topping:

1 tablespoon melted butter
1/3 cup white sugar
1 teaspoon ground cinnamon

Best Muffin Ever!

Directions:

Preheat oven to 350 degrees.

Grease two 12 cup muffin pans or line with paper cups.

In a medium bowl, stir together the flour, baking soda, baking powder and salt.

In a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth.

Pour in the dry ingredients and mix by hand just until blended.

Stir in rhubarb and walnuts.

Spoon the batter into prepared cups, filling almost to the top.

Topping:

In a small bowl, stir together the melted butter, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin.

Bake in the preheated oven until tops of the muffins spring back when lightly pressed, about 25 minutes.

Cool in the pans for a least 10 minutes before removing.

18 to 24 servings.

Happy Graham!

Recipe submitted by Margaret Patterson

Interested in another recipe by Margaret Patterson?  If yes, here a great tasting banana nut muffin recipe.

http://crowdedkitchen509.blogspot.com/2014/06/banana-nut-muffins.html

Banana Nut Muffins

Banana Nut Muffins
Recipe submitted by Margaret Patterson

Ingredients:

1 cup Crisco
1 cup sugar
2 eggs

2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon white vinegar
1/2 cup milk
3 ripe bananas, smashed

1 cup chopped walnuts

Directions:

Preheat oven to 350 degrees.

Place muffin cups in muffin pan, or grease muffin pan with butter.

Cream together the Crisco, sugar, and eggs.

Add the flour, salt, baking soda, vinegar, milk and smashed bananas and mix well.

Stir in nuts.

Spoon the batter into prepared cups, filling almost to the top.

Bake for 20 to 25 minutes.

Recipe submitted by Margaret Patterson