Rhubarb Muffins or Loaves

Boyz 5's Note:

Whatever form this quick bread is baked in, it's the highlight of any breakfast or coffee break. Yields 18 muffins or 2 loaves.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Serves: 18

Yield: 2.0 loaves

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups brown sugar, packed
• 1/2 cup vegetable oil
• 1 egg
• 1 cup buttermilk
• 1 teaspoon vanilla
• 2 cups rhubarb, chopped

TOPPING

• 1/2 cup brown sugar, packed
• 1 tablespoon butter, melted
• 1/2 teaspoon cinnamon

Directions:

1. In large bowl, combine flour, baking soda and salt.
2. In separate bowl, blend sugar with oil; whisk in egg, buttermilk and vanilla.
3. Stir into dry ingredients along with rhubarb just until flour is incorporated.
4. Spoon into greased or paper-lined muffin tins, filling 3/4 full or spoon into two greased 8 by 4-inch loaf pans.
5. TOPPING: Combine sugar, butter and cinnamon; sprinkle over batter.
6. Bake in 350 degrees F.
7. oven for 20 to 25 minutes for muffins, 40 to 45 minutes for loaves, or until cake tester inserted into center comes out clean.
8. Let cool in pans for 10 minutes before removing to let cool completely.

Reviews

[MBMommy]

These are excellent. I made 12 large muffins, baked for 30 minutes. Also substituted 1 cup whole wheat flour. Great recipe!

[Boomette]

In the muffins I used only 1 cup of brown sugar. But other that, followed the recipe. I made 18 muffins and baked them 25 minutes. They're so good. Thanks Boyz 5 :) Made for Bargain Basement tag game