Recipes

Nutty Rhubarb Muffins – 1999

1 c diced fresh rhubarb

¾ c packed brown sugar

½ c buttermilk or sour milk ( ½ c milk + ½ T vinegar)

1/3 c vegetable oil            

1 egg, beaten

1 t vanilla                          

2 c flour

1 t baking soda                

½ t salt

Topping:

¼ c packed brown sugar              

¼ c chopped nuts

½ t ground cinnamon

In small mixing bowl combine brown sugar, buttermilk, oil, egg and vanilla, mix well and set aside. In Med mixing bowl, combine flour, baking soda, and salt. Add egg mixture and diced rhubarb; stir until just combined. Spoon batter into paper-lined muffin tin.  Mix topping and sprinkle over. Press down.  Bake at 375° for 20 minutes.  Makes 18 muffins.