Rhubarb Muffins

Rhubarb Muffins
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!
  Here is the recipe:

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 ingredients:
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

Topping:
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 375 degrees. Line muffin cups with cupcake wrappers.

2. Combine flour, sugar, salt and baking powder. Combine egg, oil and milk. Mix this with flour mixture. Fold in rhubarb. Fill muffin cups 3/4 of the way full, and sprinkle with crumb topping mixture.

3. To Make Crumb Topping: Mix together sugar, flour, butter, and cinnamon. Mix with fork, and sprinkle over muffins before baking.

4. Bake for 25 to 30 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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13 Comments

  1. Lynne says

    Those look incredible! I have a bunch of rhubarb waiting for me. The biggest problem is that I’m the only one who eats it… I would have to eat all of those muffins by myself. Darn 🙂

    • Sue says

      I just made these. I found that you could barley taste the rhubarb…so your family would probably eat them. Next time I would probably double the rhubarb…or at least use 1 1/2 cups!

  2. Beeshebags says

    Nawwww. I want some rhubarb….we had to leave ours at our old house….and haven’t got the vegie patch going here yet….I so could eat some of those muffins now! Great job, have bookmarked the recipe for future use. Hugs Naomi

  3. Becolorful says

    Oh yum! I absolutely love rhubarb but have never thought of rhubarb muffins. That might be easier for me than pie or cobbler. Thanks for sharing this post on Motivated Monday at BeColorful. I hope you will visit again.
    Pam

  4. Barb B says

    I made these muffins yesterday. They are great, I did use a cup and half of rhubarb per the comment that the rhubarb flavor was very light. Didn’t have the cake flour so made my own w cornstarch, nice and light. I did add extra milk and oil because it was a very thick batter and also added about 1/2 t vanilla. I will definitely make these again. Thank you 😊

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