Rhubarb Crisp Muffins

* Exported from MasterCook *

RHUBARB CRISP MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Fruits

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----TOPPING-----
1/3 c Brown sugar
1 t Softened butter
1 t Cinnamon
-----MUFFINS-----
1 1/2 c Brown sugar
1/2 c Softened butter
1 Egg
1 t Vanilla
1/2 ts Almond extract
3 c All-purpose flour
1 t Baking powder
1 t Baking soda
1 c Buttermilk
3 c Finely diced rhubarb

To make topping combine brown sugar, butter and
cinnamon until crumbly, set aside. To make muffins,
cream together brown sugar, butter, egg, vanilla and
almond extract until light and fluffy. In separate
bowl, stir together flour, baking powder and baking
soda. Add to sugar mixture alternately with
buttermilk, stirring just until dry ingredients are
moistened. Do not overmix. Batter should be lumpy and
tends to be thick. Fold in Rhubarb. Divide among 12
large muffin cups (paper-lined), filling until full.
Sprinkle each generously with topping mixture. Bake
in a 375f oven for 25 to 30 minutes or until a
toothpick inserted in the centre comes out clean.
Source: The Toronto Star Newspaper.



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