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Rhubarb Muffins

Submitted by Angie W.
Charlotte, NC

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1/2 c. brown sugar, firmly packed
4 Tbsp. cold butter
1 c. finely chopped rhubarb, about 1/2-lb.
1/3 c. sugar
1/3 c. butter, softened
1 egg
1 1/2 c. flour
2 tsp. baking powder
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 c. milk

Preheat the oven to 350° F. Grease the muffin cups. Cut the sugar into the butter until the mixture resembles small pebbles. Combine with rhubarb, and spoon into muffin cups. Cream together the sugar, butter, and egg. Combine dry ingredients and add alternately add milk and dry ingredients to the butter mixture. Then spoon the batter over the rhubarb mixture, filling the cups about half full. Bake 20 minutes. Turn the muffin cups/pan upside down on a rack to cool before removing from cups/pan.

Makes 1 1/2 dozen

Customer Reviews


Recent Reviews Tasty Reviewer: Cindy S, Monroe, WI Date: December 17, 2010 Could be a bit more moist. Was this review helpful? 0 of 0 people found this review helpful

Rhubarb Muffins

Submitted by Angie W.Charlotte, NC

Recent Reviews

Tasty

Submitted by Angie W.
Charlotte, NC