Some of you have asked for my rhubarb muffin recipe. I'm happy to share, so here you are:
2 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 1/4 cups packed brown sugar
1/2 cup melted butter
1 cup buttermilk * see my note
1 tsp. vanilla
2 cups chopped rhubarb
In a medium bowl, combine flour, b. soda, salt, and brown sugar. In another bowl, beat the egg, stir in melted butter, buttermilk, and vanilla.
Make a well in the dry ingredients, and add the egg mixture all at once. Stir until just blended. Fold in rhubarb. Spoon into greased muffin tins.
1/2 cup packed brown sugar
1 tbs. melted butter
1/2 tsp. cinnamon
I also add either chopped pecans or walnuts to the topping, about 1 cup. Totally optional.
Combine these together, and sprinkle over muffins before baking.
Bake at 350 degrees for 20-25 minutes. Makes 24 medium sized muffins.
* I never have buttermilk on hand. To make your own, put 1 tbs. of lemon juice in a measuring cup, add milk to the 1 cup mark. Let it sit for a few minutes. I usually do this before I start everything else.