CCFB News» May 2020

1999

Ingredients

1 c diced fresh rhubarb

¾ c packed brown sugar

½ c buttermilk or sour milk (½ c milk + ½ T vinegar)

⅓ c vegetable oil        

1 t vanilla                  

1 t baking soda          

1 egg, beaten

2 c flour

1/2t salt

Topping:

¼ c packed brown sugar       

¼ c chopped nuts

½ t ground cinnamon

Directions

Preheat oven to 375°. In small mixing bowl, combine brown sugar, buttermilk, oil, egg, and vanilla. Mix well and set aside. In a medium mixing bowl, combine flour, baking soda, and salt. Add egg mixture and diced rhubarb; stir until just combined. Spoon batter into paper-lined muffin tin. Mix topping, sprinkle on top, and press down. Bake at 375° for 20 minutes. Makes 18 muffins.