Rhubarb Crisp Muffins
Yield
12 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Topping | |||
| ⅓ | cup |
brown sugar
|
*
|
| 1 | teaspoon |
butter
softened |
|
| 1 | teaspoon |
cinnamon
|
|
| Muffins | |||
| 1 ½ | cups |
brown sugar
|
*
|
| ½ | cup |
butter
softened |
|
| 1 | each |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | teaspoon |
almond extract
|
*
|
| 3 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | cup |
buttermilk
|
|
| 3 | cups |
rhubarb
finely diced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Topping | |||
| 79 | ml |
brown sugar
|
*
|
| 5 | ml |
butter
softened |
|
| 5 | ml |
cinnamon
|
|
| Muffins | |||
| 355 | ml |
brown sugar
|
*
|
| 118 | ml |
butter
softened |
|
| 1 | each |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 2.5 | ml |
almond extract
|
*
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 237 | ml |
buttermilk
|
|
| 7.1E+2 | ml |
rhubarb
finely diced |
*
|
Directions
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 375℉ (190℃) oven for 25 to 30 minutes or until a toothpick inserted in the centre comes out clean.
