Rhubarb Muffins. . .thanks to my friend, Monica, I now have a recipe that is unbelievably easy and very popular in our house. And, yes, it's a vegetable muffin.
I guess it helps that we live right next door to the
I don't see myself making a rhubarb pie anytime soon, but rhubarb crisp? Yep, that's on the menu for tomorrow.
RHUBARB MUFFINS
1-1/4 c brown sugar
½ c oil
1 egg
2 tsp vanilla
1 c milk
1-1/2 c diced rhubarb
2-1/2 c flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 tsp margarine
1/3 c sugar
1 tsp cinnamon
Combine brown sugar, oil, egg, vanilla and milk. Stir in rhubarb. Add flour, soda, powder and salt and briefly just until blended. Spoon batter into greased muffin tin or baking cups, filling two-thirds full. Melt margarine and combine with sugar and cinnamon. Sprinkle over filled muffin cups. Bake at 400 degrees for 25 minutes.
1-1/4 c brown sugar
½ c oil
1 egg
2 tsp vanilla
1 c milk
1-1/2 c diced rhubarb
2-1/2 c flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 tsp margarine
1/3 c sugar
1 tsp cinnamon
Combine brown sugar, oil, egg, vanilla and milk. Stir in rhubarb. Add flour, soda, powder and salt and briefly just until blended. Spoon batter into greased muffin tin or baking cups, filling two-thirds full. Melt margarine and combine with sugar and cinnamon. Sprinkle over filled muffin cups. Bake at 400 degrees for 25 minutes.
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