Cinnamon Rhubarb Muffins

Cinnamon Rhubarb Muffins


Cinnamon Rhubarb Muffins

Cinnamon Rhubarb Muffins

1 1/2 cups all-purpose flour

1/2 cup plus 1 tablespoon granulated sugar, divided

2 teaspoons baking powder

1 1/4 teaspoons ground cinnamon, divided

1/4 teaspoon salt

1 egg, beaten

2/3 cup buttermilk

1/4 cup butter or margarine, melted

1/2 cup chopped fresh or frozen rhubarb, thawed and drained

1/4 cup peach preserves



In a bowl, combine flour, 1/2 cup sugar, baking powder, 1 teaspoon cinnamon and salt.

Combine egg, buttermilk and butter; stir into dry ingredients just until moistened.

Spoon 1 tablespoonful of batter into nine greased or paper-lined muffin cups.

Combine rhubarb and preserves; place 1 tablespoonful in the center of each cup (do not spread).

Top with remaining batter.

Combine remaining sugar and cinnamon; sprinkle over batter.

Bake at 400 degrees F for 20 minutes or until top of muffin springs back when lightly touched in center.

Yields 9 muffins.


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