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| Home -> [Fruits, Muffins & Biscuits] -> [Rhubarb crisp muffins Recipe] |
Rhubarb crisp muffins
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| Artist: |
_ |
Yield: |
12 |
| Categories: |
Fruits, Muffins & Biscuits |
Rating: |
0 |
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Ingredients:
| | TOPPING | | 1/3
| cup | Brown sugar | | 1
| tsp | Softened butter | | 1
| tsp | Cinnamon | | | MUFFINS | | 1 1/2
| cup | Brown sugar | | 1/2
| cup | Softened butter | | 1
| | Egg | | 1
| tsp | Vanilla | | 1/2
| tsp | Almond extract | | 3
| cup | All-purpose flour | | 1
| tsp | Baking powder | | 1
| tsp | Baking soda | | 1
| cup | Buttermilk | | 3
| cup | Finely diced rhubarb |
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Procedures:
| 1 | To make topping combine brown sugar, butter and cinnamon until crumbly, set aside. | | 2 | To make muffins, cream together brown sugar, butter, egg, vanilla and almond extract until light and fluffy. | | 3 | In separate bowl, stir together flour, baking powder and baking soda. | | 4 | Add to sugar mixture alternately with buttermilk, stirring just until dry ingredients are moistened. | | 5 | Do not overmix. | | 6 | Batter should be lumpy and tends to be thick. | | 7 | Fold in rhubarb. | | 8 | Divide among 12 large muffin cups (paper-lined), filling until full. | | 9 | Sprinkle each generously with topping mixture. | | 10 | Bake in a 375f oven for 25 to 30 minutes or until a toothpick inserted in the centre comes out clean. |
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