Hummingbird Delight Rhubarb Muffins

Cottage Life Recipe Contest Winner, 2000 – First Prize

By Maria Lagacé – Rocky Lake, MB

 

• Serves: Makes about 2 dozen muffins
• Course: Breakfast

Ingredients

Batter

• 2 1/2 cups (625 ml) all-purpose flour
• 1 tsp (5 ml) baking soda
• 1 tsp (5 ml) salt
• 1 tsp (5 ml) cinnamon
• 1 egg
• 1 1/2 cups (375 ml) packed brown sugar
• 1 cup (250 ml) milk
• 2/3 cup (150 ml) vegetable oil
• 1 tsp (5 ml) vanilla extract
• 2 cups rhubarb, chopped

Topping

• 1/2 cup (125 ml) granulated sugar
• 2 tsp (10 ml) cinnamon
• 1 1/2 tbsp (22 ml) butter, melted

Preparation

1. Combine flour, baking soda, salt, and cinnamon.
2. Beat egg, brown sugar, milk, oil, and vanilla in a large bowl until blended. Gradually add dry ingredients, mixing with a whisk just until smooth. Stir in rhubarb.
3. Scoop batter into paper-lined muffin cups, filling about three-quarters full.
4. Combine topping ingredients. Sprinkle about 1 tsp (5 ml) per muffin over batter.
5. Bake in preheated 375ºF (190ºC) oven for about 20 minutes, or until set.
6. Tips
7. If you use frozen rhubarb, thaw and pat dry before mixing with batter.