Rhubarb Muffins from Kathryn Stanley
Ingrediënten
- 1 ¼ cup brown sugar
- 1 teaspoon baking soda
- ½ cup salad oil
- 1 teaspoon baking powder
- 2 teaspoons vanilla
- 2 cups rhubarb finely diced
- 1 egg
- ½ cup pecans I leave nuts out.
- 1 cup buttermilk
- 1 teaspoon cinnamon
- 2 ½ cups flour
- ⅓ cup sugar
- ½ teaspoon salt
- 1 teaspoon melted butter
Instructies
- Combine and beat together brown sugar, oil, vanilla, egg, and buttermilk.
- Sift together flour, salt, baking soda, and baking powder.
- Mix with liquid mixture; add rhubarb and pecans.
- Place in greased muffin tins and top with mixture of cinnamon, sugar, and butter.
- Bake 20 minutes at 400º or until they are brown and spring back when lightly touched.
- Let cool slightly and remove from muffin pans.
- I run my rhubarb through my food processor to dice.
--------------------------------------------------------------------------------------------------
