We have loads and loads of rhubarb in the garden. And friends giving away rhubarb all over the place. What to do? Why make muffins of course!
One of my favorite blogs, Bouffe e Bambini, had a yummy looking recipe for Blueberry Muffins so I used it and swapped the blueberries for rhubarb. Here it is:
Sift together flour, sugar, salt and baking powder.
Add oil, milk and egg.
Combine ingredients.
Fold in fruit.
Fill muffin cups to the top.
And sprinkle with topping.
Bake until golden and delicious.
THE GOODS:
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg 1/3 cup milk
1 cup fresh or frozen cubed rhubarb
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.
Isaiah especially likes these. However he tends to just lick the top off and leave the rest for Daddy.
Enjoy!
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