Cinnamon Rhubarb Muffins

Submitted by BrendaM

• Ready In: 30mins
• Ingredients: 11
• Yields: 9 muffins

ingredients

• 1 1⁄2 cups all-purpose flour
• 1⁄2 cup sugar
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1 1⁄4 teaspoons ground cinnamon, divided
• 1⁄4 teaspoon salt
• 1 egg, beaten
• 2⁄3 cup buttermilk
• 1⁄4 cup butter or 1/4 cup margarine, melted
• 1⁄2 cup chopped fresh rhubarb or 1/2 cup frozen rhubarb, thawed and drained
• 1⁄4 cup peaches or 1/4 cup apricot preserves

directions

1. In a bowl, combine flour, 1/2 cup sugar, baking powder, 1 teaspoon cinnamon and salt.
2. Combine egg, buttermilk and butter; stir into dry ingredients just until moistened.
3. Spoon 1 tablespoon of batter into nine greased or paper lined muffin cups.
4. Combine rhubarb and preserves; place 1 tablespoon in the center of each cup (do not spread).
5. Top with remaining batter.
6. Combine remaining sugar and cinnamon; sprinkle over batter.
7. Bake at 400 F for 20 minutes or until top of muffin springs back when lightly touched in centre.

Reviews

[Sackville]

These were quite good but I was expecting a bit more filling in the centre. They just weren't "gooey" enough for me. I also found them a touch dense. Loved the cinnamon topping though!