 | | Directions |
- Preheat oven to 350ยบ F. Grease or place paper liners in muffin pans.
- Wash fresh rhubarb and dice.
- In a large bowl, combine first 5 ingredients. Then, in a 1 cup measuring cup, add 1 tablespoon of lemon juice and fill remainder of cup with milk. Let it set for 5 minutes to sour the milk.
- In a small bowl, beat the egg, and then add sour milk, oil and vanilla and blend. Add the egg mixture to the dry ingredients, stir until just combined. Fold in rhubarb.
- Spoon batter into prepared muffin pans.
- Topping: combine sugar, melted butter and cinnamon in a small bowl. Sprinkle on top of each muffin. Bake for 20-25 minutes.
|
|
|
Prep Time: 15 minutes
Cook Time: 30 minutes
Container: muffin pan
Servings: 16
|  | | Ingredients | | - | | 2 1/2 cups all-purpose flour |
| - | | 1 teaspoon baking soda |
| - | | 1 teaspoon baking powder |
| - | | 1/2 teaspoon salt |
| - | | 1 1/4 cups brown sugar, packed |
| - | | 1 egg |
| - | | 1/2 cup canola oil or melted butter |
| - | | 1 cup milk |
| - | | 1 tablespoon lemon juice |
| - | | 2 teaspoons vanilla |
| - | | 2 cups rhubarb, chopped fine |
| - | | TOPPING: |
| - | | 1/3 cup sugar |
| - | | 1 tablespoon melted butter or margarine |
| - | | 1 teaspoon cinnamon |
| |
| |
