Monday, June 9, 2014


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!  

*  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
*  cinnamon
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!!!!

No comments:

Post a Comment