Rhubarb crisp muffins

Yield: 12 Lg muffins

Measure Ingredient
⅓ cup Brown sugar
1 teaspoon Softened butter
1 teaspoon Cinnamon
1½ cup Brown sugar
½ cup Softened butter
1 \N Egg
1 teaspoon Vanilla
½ teaspoon Almond extract
3 cups All-purpose flour
1 teaspoon Baking powder
1 teaspoon Baking soda
1 cup Buttermilk
3 cups 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 375f oven for 25 to 30 minutes or until a toothpick inserted in the centre comes out clean.

Source: The Toronto Star Newspaper.

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