Rhubarb Cinnamon Muffins Recipe
Rhubarb cinnamon muffins remind me of spring. Made with fresh rhubarb, eggs, flour buttermilk and brown sugar, the rhubarb muffins are baked with a cinnamon sugar topping and pinch of chopped pecans.
Ingredients
1 1/2 cups all-purpose flour 375 mL
1 cup whole wheat flour 250 mL
1 tsp baking powder 5 mL
1 tsp baking soda 5 mL
pinch salt pinch
1 egg or 2 egg whites 1
1 cup buttermilk or low-fat yogurt 250 mL
3/4 cup brown sugar 175 mL
1/4 cup soft margarine, melted 50 mL
1 tsp vanilla 5 mL
2 cups diced rhubarb 500 mL
Topping:
1/4 cup brown sugar 50 mL
1/2 tsp cinnamon 2mL
2 tbsp finely chopped toasted 25 mL
pecans (page 193), optional
Directions
In bowl, combine all-purpose flour, whole wheat flour, baking powder, baking soda and salt.
Mix very well.
In large bowl, combine egg, buttermilk, brown sugar, melted margarine and vanilla.
Beat together well.
Add dry ingredients to wet ingredients and combine just until moistened.
Stir in rhubarb.
Scoop batter into 12 large non-stick, lightly oiled or paper-lined muffin cups.
In small bowl, combine brown sugar, cinnamon and nuts.
Sprinkle on muffins.
Bake in preheated 400°F/200°C oven for 20 to 25 minutes.
Mix very well.
In large bowl, combine egg, buttermilk, brown sugar, melted margarine and vanilla.
Beat together well.
Add dry ingredients to wet ingredients and combine just until moistened.
Stir in rhubarb.
Scoop batter into 12 large non-stick, lightly oiled or paper-lined muffin cups.
In small bowl, combine brown sugar, cinnamon and nuts.
Sprinkle on muffins.
Bake in preheated 400°F/200°C oven for 20 to 25 minutes.
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