Rhubarb Muffins
2 ½ cups flour
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
Combine thoroughly.
1 cup buttermilk, sour milk, or plain yogurt
¾ cup brown sugar
½ cup oil
1 egg, beaten
2 tsp. vanilla
In a separate bowl, mix well. Stir in dry ingredients until just moistened.
1 ½ cups rhubarb, diced
½ cup nuts, toasted and chopped (optional)
Stir in. Fill greased muffin tins two-thirds full.
¼ cup sugar or maple syrup
1 Tbsp. butter, melted
1 tsp. ground cinnamon
1 tsp. flour
Combine and sprinkle on top of batter. Bake in preheated oven at 375F until toothpick inserted in center comes out clean, about 20 minutes. Remove from pans and cool on wire racks.
From Local Foods Plymouth
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