Here we are again, Springtime, and lots of rhubarb! So far this season I've made Strawberry-Rhubarb Pie, Rhubarb base (for making fun martini drinks), Rhubarb bread and RHUBARB HONEY MUFFINS, the recipe for today. I made these for a potluck and they turned out perfectly!
RHUBARB HONEY MUFFINS. Makes 22 - 24.
* 2-1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 egg, beaten
* 1 cup brown sugar, packed
* 2/3 cup corn/vegetable oil
* 1/2 cup honey
* 1 teaspoon pure vanilla
* 3/4 cup buttermilk (or substitute 1 tablespoon plain vinegar plus milk to make 3/4 cup)
* 1-1/2 cups fresh rhubarb, finely chopped
* 1/2 cup pecans, chopped
Topping: Mix the following ingredients together until crumbly
* 1 tablespoon butter
* 1/2 cup granulated sugar
Preheat oven to 350º. Line muffin pans with cupcake papers.
In a large bowl, mix all dry ingredients (flour, baking soda & salt). In another bowl, stir egg, brown sugar, oil, honey, vanilla extract and buttermilk until blended; stir into flour mixture just until moistened. Fold in rhubarb and pecans. Fill muffin cups about 3/4 full.
Sprinkle tops with butter-sugar mixture. Bake 25-35 minutes or until golden. Remove from pan; cool on a rack.
Smear with butter and ENJOY!!!!