Rhubarb Muffins

It’s that time of the year to take advantage of fresh rhubarb! This is an easy and sweet way to put this spring crop to use. Variations of this recipe (adding walnuts!) can be found on foodnetwork.com, tasteofhome.com and finecooking.com.

• 1 ½ cups brown sugar
• ¼ cup canola oil
• 1 egg
• 2 tsp vanilla extract
• 1 cup buttermilk
• 2 cups finely diced rhubarb
• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
For the Topping:
• 1/3 cup sugar
• 1 ½ tsp cinnamon
• 1 tbsp melted margarine

Preheat oven to 400 degrees. Grease 24 medium sized muffin cups or use muffin liners. Combine in large bowl: brown sugar, oil, egg and vanilla. Beat with paddle attachment or regular hand mixer until blended. Add buttermilk and rhubarb into mixture and combine. In another bowl, sift together flour, baking powder, baking soda and salt. Add this mixture all at once to the rhubarb mixture and stir until moistened but do not over mix. Fill prepared muffin pan or paper cups ¾ full with batter. Quickly combine topping ingredients and sprinkle on top of batter in each muffin cup. Bake in preheated oven on center shelf for 15-20 minutes or until toothpick comes out clean.
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