Monday, May 21, 2012

Maple & Cinnamon Rhubarb Muffins


This afternoon, it all started with this:

Me, texting my sister: Have you seen any amazing recipes that use rhubarb? Looking for a good one!
Sister: How ironic! I just made some super yummy rhubarb muffins yesterday. :) I can send you a link.
Me: No way!! (I tend to get exclamation mark happy) I was even hoping for a muffin recipe! That's way too cool. So glad you're my sister!!
Sister: I know, right? :)
Me: So awesome. Thanks!

And then I baked, ate and then ate some more....Dang it. I considered eating them all and baking another batch to bring to MOPS (really, who would know!) but, then I decided that wasn't a good idea. 

These are by far my new favorite Rhubarb Muffins so, I thought I'd share the recipe here, just in case you have neighbors, parents or everyone around you trying to pass their extra Rhubarb on to you.

Maple & Cinnamon Rhubarb Muffins

2 1/2 cups all-purpose flour
1 1/2 cups packed brown sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 egg, lightly beaten
1 cup buttermilk
2/3 cup vegetable oil
1 teaspoon maple flavoring
2 cups finely chopped rhubarb

TOPPING:
1/2 cup sugar
2 tablespoons butter or margarine, melted
2 teaspoons ground cinnamon

Directions
In a large bowl, combine the first five ingredients. Combine egg, buttermilk, oil and maple flavoring; stir into dry ingredients just until moistened. Fold in rhubarb. Fill greased or paper-lined muffins cups about half full. Combine topping ingredients; sprinkle over each muffin. Bake at 375 degrees F for 16-18 minutes or until muffins test done.
Angela
Linking up here. 

8 comments:

  1. What would you do if you dont want the rhubarb chucks in there but the rhubarb taste ?

    ReplyDelete
    Replies
    1. Would dicing the rhubarb up really small work for you? I'm not sure how you could have the taste without any rhubarb in the muffins but, maybe you could cut the pieces up super tiny. Hope that helps!

      Delete
    2. I always dice up rhubarb really, really tiny and it takes care of that chunky feel. I suppose if you had juicer you could try juicing the rhubarb and adding that. But you'd probably have to play a bit with the liquid in the recipe.

      Delete
  2. By the way Angela, these look SOOO yummy! We have rhubarb plants and I just might need to try this recipe!

    ReplyDelete
    Replies
    1. You should make them! They are my new favorite!

      Delete
  3. yummy! and ha i love that you included the texting condo with your sister! found you via the bloghop xo

    ReplyDelete
  4. Well they look delicious! I've never tasted rhubarb, could be an adventure. :)

    ReplyDelete
  5. these look so good. Would love for you to share this on my linky party!
    http://www.igottatrythat.com/p/blog-hop-linky-colde.html
    Thanks, Marcie @ www.IGottaTryThat.com

    ReplyDelete

Thank you for your comments. I read every single one of them and they always make me smile.

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