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Thanks to the viewer who contributed this recipe!

Rhubarb Muffins
 • 1½ to 2 cups of rhubarb, sliced into ¼
   inch pieces
 • 1 cup brown sugar
 • ½ cup butter or margarine
 • ¼ cup milk
 • 1 egg
 • 2 cups flour
 • 1 Tbsp. baking powder
 • 1 tsp baking soda 
 • ½ tsp salt
 • ½ tsp cinnamon
 • 3 Tbsp white sugar
 • 1 tsp cinnamon
 1.  Preheat oven to 425 degrees.
 2.  In a bowl, microwave ½ cup butter or
     margarine for 10 seconds, remove and
     stir. Repeat this step until butter is melted. Let cool.
 3.  Add ¼ cup milk and 1 egg. Stir together thoroughly.
 4.  In a second bowl, mix 2 cups flour, 1 cup brown sugar, 1 Tbsp baking powder, 1 tsp baking soda, ½ tsp
     salt and ½ tsp cinnamon.
 5.  Add wet mixture to dry ingredients and blend until just moistened. Add sliced rhubarb and mix gently. Do
     not over-stir.
 6.  Fill lined muffin cups with batter (we used large liners – alternatively you can grease the muffin
 7.  Mix 3 Tbsp white sugar and 1 tsp cinnamon and sprinkle overtop the muffins – each muffin should get about
     ½ tsp of the mixture but you don’t need to be exact.
 8.  Bake for 15 to 20 minutes.
 9.  Best eaten when still warm!


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