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Rhubarb Muffins

Rhubarb Muffins

TOPPING:

Preheat oven to 425 degrees.

In a bowl, microwave cup butter or margarine for 10 seconds, remove and stir.  Repeat this step until butter is melted. Let cool.

Add cup milk and 1 egg. Stir together thoroughly.

In a second bowl, mix 2 cups flour, 1 cup brown sugar, 1 Tbsp baking powder, 1 tsp baking soda, tsp salt and tsp cinnamon.

Add wet mixture to dry ingredients and blend until just moistened.  Add sliced rhubarb and mix gently.  Do not over-stir.

Fill lined muffin cups with batter (we used large liners – alternatively you can grease the muffin cups).

Mix 3 Tbsp white sugar and 1 tsp cinnamon and sprinkle overtop the muffins – each muffin should get about tsp of the mixture but you don’t need to be exact.

Bake for 15 to 20 minutes.   

Best eaten when still warm!

Printable Version of this Recipe

 


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