Ingredients
| 1-1/2 cup | brown sugar | | 3-1/2 tbsp. | oil | | 1 | egg | | 2 tsp. | vanilla | | 2 | rhubarb, finely diced | | 1 cup | buttermilk | | 1/2 cup | nuts (optional) | | 2-1/2 cup | flour | | 1 tsp. | baking powder | | 1 tsp. | baking soda | | 1/2 tsp. | salt | | 1/4 tsp. | ginger | | 1/2 tsp. | cinnamon |
Topping
| 1/3 cup | white sugar | | 1-1/2 tsp. | cinnamon | | 1 tbsp. | melted butter or | | margarine |
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Instructions
Combine and mix well: brown sugar, oil, egg and vanilla. Stir in rhubarb, buttermilk and chopped nuts.
Combine in separate bowl: flour, baking powder, baking soda, salt, ginger and 1/2 teaspoon cinnamon. Add dry ingredients to rhubarb mixture and stir just to moisten. Fill muffin tins.
Combine white sugar, 1-1/2 teaspoon cinnamon and butter to topping. Sprinkle topping over batter in tins. Press gently into batter. Bake for 15 to 20 minutes in a 375°F oven.
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