Spicy Rhubarb Muffins
Categories: Muffins
Ingredients:
- 3/4 cup brown sugar
- 1 1/4 cup flour
- 3/4 cup rhubarb, cut in small pieces
- 1/3 cup oil
- 1 egg
- 1/2 cup milk
- 1 tsp. baking soda
- 1 tsp. vanilla
- 3/4 tsp. cinnamon
- 3/4 tsp. ginger, ground
- 1/4 cup walnuts, chopped
for the topping: - 1/4 cup walnuts, chopped
- 3 tbs. sugar
- 1 tbs. flour
- 1/4 tsp. ginger, ground
- 1/4 tsp. cinnamon
- 1 tsp. margarine, melted
Preparation:
- pick the youngest, bright pink, delicate rhubarb.
- Wash it and cut away the leaves.
- Cut the rhubarb in small pieces about 1/4 inch.
- Preheat the oven to 400 F / 204 C.
- Chop all the nuts.
- Reserve 1/4 cup of the nuts in a separate bowl for the topping.
- Mix the dry ingredients (flour, sugar, baking soda, walnuts, cinnamon & ginger) together in a bowl.
- Mix the wet ingredients (milk, egg, oil and vanilla) in a second bowl.
- Melt the margarine, and combine the ingredients for the topping.
- Mix the wet ingredients into the dry ingredients stir to moisten
- add the rhubarb.
- Fill each of the muffin tins about 3/4 full of the mixture.
- Sprinkle the topping on top.
- Place in the oven to bake for about 20 - 25 minutes or until done.
- The muffins are done when the center springs back after lightly touching.
First Made:
2008-02-17
2008-02-17
Yield:
10 muffins
10 muffins