Honey-Rhubarb Muffins

Recipe by Dancer
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READY IN: 55mins
YIELD: 21 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For Topping: In a small bowl, cut butter into sugar until mixture resembles coarse crumbs; set aside.
  • For Muffins: Line muffin cups with paper bake cups.
  • Set aside.
  • In a large mixing bowl, combine egg, brown sugar, oil, honey and vanilla.
  • In another bowl, stir together the flour, baking soda and salt.
  • Add dry ingredients to the egg mixture alternately with sour milk, stirring after each addition until moistened (batter should be lumpy).
  • Gently fold in the chopped rhubarb and the chopped nuts.
  • Fill muffin cups 2/3 full.
  • Sprinkle with topping.
  • Bake in a 325º oven 35 to 40 minutes or until golden.
  • Remove from pans.
  • Serve warm or cool with Whipped Honey Butter.
  • Whipped Honey Butter: In a small mixing bowl, combine butter or margarine and lemon peel.
  • Gradually add honey, beating with an electric mixer on high speed until fluffy.
  • Store, covered, in refrigerator.
  • Let butter spread stand at room temperature for about 1 hour before serving.
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