Rhubarb Muffins         Lanette Jorgenson
1 1/4 cups brown sugar
1/2 cup cooking oil
1 egg
2 tsp vanilla
1 cup buttermilk
1 1/2 cups finely chopped rhubarb
2 1/2 cups flour
1 tsp baking soda
1 tsp baking powder 1/2 tsp salt
Combine brown sugar, oil, egg and buttermilk.  Mix well.  Stir in rhubarb and vanilla. Sift dry ingredients and add to rhubarb mixture Spoon batter into lined muffin tins.

Topping:  Combine 1/3 cup sugar and 1 tsp cinnamon, and spoon over top of muffins.
Bake at 350 degrees for 20 minutes.

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