Rhubarb Muffins

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Fresh Rhubarb Muffins – yield 1 dozen

One of our favorite seasonal ‘Muffin of the Day’ selections.

 

 

½ cup butter, softened

¾ cup sugar

1 egg

2 cups flour

2 teaspoons baking powder

½ teaspoon salt

½ cup milk

½ teaspoon vanilla

1½ cups chopped fresh rhubarb

 

Topping

1 Tablespoon of sugar mixed with ½ teaspoon of cinnamon.

½ cup chopped pecans

 

 

 

Preheat oven to 350 degrees. Cream the butter and sugar until light.  Add the egg. Mix the flour, baking powder and salt together. Add the vanilla to the milk.  Add dry ingredients to the creamed mixture alternately with the milk. Do not over mix.  Fold in the chopped rhubarb.  Scoop into greased muffin tin or muffin cups. Sprinkle with cinnamon sugar and chopped pecans.