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I was out dumping some stuff out in the composter this morning and spotted the rhubarb patch I have back there, and thought huh.. why do I wait for it to grow tall? I could cut some off now and use it. So I cut off a bit (not too much as the plant is still growing) and managed to get two cups worth. Enough for a recipe at least! Then I went searching for one.
3 cups all-purpose flour
1 1/2 cups packed brown sugar
1 tsp. baking soda
1 tsp. salt
1 cup buttermilk or 1 cup milk including 1 tbsp. vinegar or lemon juice
2/3 cup vegetable oil
2 tsp. vanilla extract
2 cups chopped fresh or *frozen rhubarb
FOR THE TOPPING
1/4 cup packed brown sugar
1/2 tsp. ground cinnamon
In a large bowl, whisk together the flour, brown sugar, baking soda and the salt.
In another, smaller bowl, beat together the eggs, buttermilk (or the substitute), oil and the vanilla extract.
Gently stir the egg mixture into the flour mixture, just until combined. Do not over-mix.
Gently fold in the chopped rhubarb and the chopped nuts.
Fill greased or paper-lined muffin cups about three quarters full.
Made 18 muffins for me.
Sprinkle the tops with the topping mixture.
Bake at 375 ° for about 18 – 20 minutes, or until a toothpick inserted in the center comes out clean. NOTE: doesn’t need 18 minutes… 15 would probably suffice in my oven.
The Original recipe used nuts in it, but none of us are keen on nuts in our muffins.
STOP EATING THEM!!!! I WANT SOME TOO. THEY ARE NOT JUST FOR YOU GUYS TO EAT!!! Needless to say, the fellows are rather keen on them. I have a few left for tomorrow breakfast, but not as many as planned. 🙂
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