Title: Rhubarb Crisp Muffins
Categories: Muffins Fruit Blank
Yield: 12 Lg muffins
| TOPPING |
| 1/3 | c | Brown sugar |
| 1 | ts | Softened butter |
| 1 | ts | Cinnamon |
| MUFFINS |
| 1 1/2 | c | Brown sugar |
| 1/2 | c | Softened butter |
| 1 | | Egg |
| 1 | ts | Vanilla |
| 1/2 | ts | Almond extract |
| 3 | c | All-purpose flour |
| 1 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1 | c | Buttermilk |
| 3 | c | Finely diced rhubarb |
To make topping combine brown sugar, butter and cinnamon until crumbly, set
aside. To make muffins, cream together brown sugar, butter, egg, vanilla
and almond extract until light and fluffy. In separate bowl, stir together
flour, baking powder and baking soda. Add to sugar mixture alternately
with buttermilk, stirring just until dry ingredients are moistened. Do not
overmix. Batter should be lumpy and tends to be thick. Fold in Rhubarb.
Divide among 12 large muffin cups (paper-lined), filling until full.
Sprinkle each generously with topping mixture. Bake in a 375f oven for 25
to 30 minutes or until a toothpick inserted in the centre comes out clean.
Source: The Toronto Star Newspaper. From: "Deborah K Date: Wed, 21 Aug 96
12:03:24 Ut