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Rhubarb Muffins
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Rhubarb Muffins

Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes

Equipment

  • muffin pan

Ingredients

Muffin Batter

  • 1 1/2 cups brown sugar
  • 1/2 cup butter melted
  • 1 cup milk
  • 1 egg
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 cup all purpose flour
  • 1 cup whole wheat flour*
  • 2 cups rhubarb chopped quite small

Topping

  • 1/2 cup granulated sugar
  • 1 teaspoon cinnamon

Instructions

  • Pre-heat oven to 350 degrees. Line 2-12 spot muffin pans with muffin papers or spray with baking spray. (These muffins are pretty sticky even when cooked so I like to use muffin/cupcake papers).
  • In a large bowl, stir together melted butter and sugar.
  • Stir in milk, egg, baking soda, vanilla extract and cinnamon.
  • Gently stir in both flours. Fold in chopped rhubarb.
  • Drop tablespoonfuls of batter into prepared muffin pans.  Sprinkle topping over muffins.
  • Bake at 350 degress for 18-22 minutes.

Notes

You may have some leftover topping, it's excellent on toast.
*If you don't have whole wheat flour, simply use 2 cups all-purpose flour instead.