Monday, May 30, 2016

Rhubarb Muffins

I adapted this recipe to use rhubarb which has been growing in our garden.  These muffins have a cake like texture and taste great!  As a side note, they come off the paper liners really easily.  I hate when muffins leave half the muffin behind on the liner!

1/3 cup shortening
1/2 cup sugar
1 egg
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
2/3 cup chopped rhubarb

2 tbsp. sugar
1 tsp. ground cinnamon

1.  Cream shortening, sugar and egg.
2.  Combine dry ingredients and add to creamed mixture alternatively with milk.  Stir until just combined.
3.  Mix in rhubarb.
4.  Fill paper liners.
5.  Mix topping ingredients of sugar and cinnamon.  Spoon desired amount on top of muffin.
6.  Bake at 325F for 20-25 minutes.

Yield: 9 muffins

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