Cinnamon Topped Rhubarb Muffins

Name: Cinnamon Topped Rhubarb Muffins
Prep time: 10 min
Cook time: 18 min
Total time: 28 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; 1/2 cup sugar; 2 tablespoons butter or 2 tablespoons margarine, melted; 2 teaspoons ground cinnamon

(3)

Recipe by Charlotte J

Here is another recipe that will help me use all my frozen packages of rhubarb. Since my family loves muffins this should work wonderfully.

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READY IN: 28mins

YIELD: 2 dozen

UNITS: US

INGREDIENTS

Nutrition

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 2 tablespoons margarine, melted
2

teaspoons ground cinnamon

DIRECTIONS

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.

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