i love spring, and I love all of the new fruits & vegetables that come along with it. I recently discovered a daily (yes, daily!) farmer's market in Woodstock (just outside of Home Hardware for those of you in the area) and I have started to frequent it. Today they had a bunch of rhubarb for just $1, so I grabbed some, figuring that I'd know what to do with it later.
I found this recipe for Rhubarb muffins on AllRecipes, and I adapted it slightly to make it healthier. I used my regular crumb topping recipe. Halfway through the baking time, I realized I accidentally forgot the vanilla extract - but they still turned out really, really well. Enjoy!
Ingredients
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups brown sugar
- 1/2 cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups diced rhubarb
- Crumb topping:
- 1 tablespoon melted butter
- 1/3 cup flour
- 1/4 cup oats
- 1/4 cup white sugar
- 1 teaspoon ground cinnamon
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Grease 18 muffin pans or line with paper cups.
- In a medium bowl, stir together the flour, baking soda, baking powder and salt. In a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb. Spoon the batter into the prepared cups, filling almost to the top. In a small bowl, stir together the remaining flour, oats, melted butter, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin.
- Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25 minutes. Cool in the pans for at least 10 minutes before removing.
No comments:
Post a Comment