Rhubarb Crisp Muffins (Print Version)

Rhubarb Crisp Muffins

ingredients

For topping:
1/3 cup brown sugar
1 Tbsp. softened butter
1 tsp. cinnamon

For muffins:
1-1/2 cups packed brown sugar
1/2 cup softened butter
1 egg
1 tsp. vanilla
1/2 tsp. almond extract
3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 cup buttermilk
3 cups finely diced rhubarb (about 3/4 lb.)
(Optional: add a handful of pecans or walnuts)

method

For the topping, combine sugar, butter and cinnamon in a small bowl and mix until crumbly. Set aside.

For the muffins, preheat oven to 375° F. In a medium bowl, cream together brown sugar, butter, egg, vanilla and almond extract until mixture is light in colour.

In a separate bowl, combine flour, baking powder and baking soda. Add the flour mixture alternatively with the buttermilk to the creamed mixture, stirring just until the dry ingredients are moistened. Do not overmix. Batter should be lumpy. Fold in rhubarb.

Divide mixture between 12 paper-lined or well-greased muffin cups (cups will be very full). Sprinkle each muffin generously with sugar mixture.

Bake for 25 to 30 minutes, until a toothpick inserted into center of muffin comes out clean.

http://www.fortysomething.ca/2008/02/rhubarb_crisp_muffins.php