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