Day 1 of 7

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Blog1Rhubarb Muffins!  First, I have an absolute obsession with muffins, so naturally this is Recipe #1.  The rhubarb came from the garden which always makes the final result that much better:)  There is nothing more satisfying than a muffin and a cup of coffee for breakfast in the morning.  It starts the day off on the right note.  These came out deliciously with no major problems.  The cake was moist and the right texture and the sourness of the rhubarb paired perfectly with the sweetness of the cake.  Loved it!  Below is the recipe.

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
  • 1/2 cup chopped walnuts
  • 1 tablespoon melted butter
  • 1/3 cup white sugar
  • 1 teaspoon ground cinnamon

Directions (50 min):

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper cups.
  2. 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 and walnuts. Spoon the batter into the prepared cups, filling almost to the top. In a small bowl, stir together the melted butter, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin.
  3. 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.

Success:)  You should really try these out!

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