| Cook Time: 15 min | Prep Time: 15 min | | Yield: 2 dozen | |
Ingredients:
2 1/2 Cups all purpose flour
1 1/2 Cups packed brown sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 egg, lightly beaten
1 Cup buttermilk
2/3 Cup vegetable oil
1 teaspoon vanilla extract
2 Cups finely chopped rhubarb
Topping:
1/2 Cup sugar
2 Tablespoons butter or margerine, melted
2 teaspoons ground cinnamon
Instructions:
In a large bowl, combine the first five ingredients. Combine egg, buttermilk, oil and vanilla; stir into dry ingredients just until moistened. Fold in rhubarb. Fill greased or paper lined muffin cups half full. Combine topping ingredients; sprinkle over each muffin. Bake at 375 degrees for 16-18 minutes or until muffins test done. Yield: about 2 dozen.
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