Rhubarb Crisp Muffins Recipe
Online Muffin Recipes for Everyday Cooking


Rhubarb Crisp Muffins


1/3 c Brown sugar
1 ts Softened butter
1 ts Cinnamon


1 1/2 c Brown sugar
1/2 c Softened butter
1 Egg
1 ts Vanilla
1/2 ts Almond extract
3 c All-purpose flour
1 ts Baking powder
1 ts Baking soda
1 c Buttermilk
3 c Finely diced rhubarb

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 375� F. oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

Yield: 12 Lg muffins

AUTHOR: Sondra


Back to Muffins Index

Everyday Cooking Home         Razzle Dazzle Recipes

Copyright 2002 - 2011
That's My Home