Auntie Bea’s Amazing Rhubarb Muffins

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Rhubarb Muffin - with RecipeAuntie Bea made this recipe  for the first time on August 4, 2014 – made an entire batch for us and gave them to us on August 7 (the day before our anniversary :). They were amazing. They looked gorgeous – like something that came right out of a bakery. And YUMMY… oh, were these YUMMY. She photocopied the recipe and gave it to me on Aug 27 when we joined her for dinner at the Villa Cabrini, dining al fresco on their 2nd storey outdoor patio/ garden.  It was lovely.

2 finely diced rhubarb

1/4 c sugar

1 tsp grated orange peel

2.5 cups all purpose flour

1/2 c sugar

1.5 tsp baking powder

1 tsp soda

1/2 tsp salt

2 eggs, beaten

1/4 c sour milk

3 tbsp butter, melted

Topping:

2 tbsp granulated sugar

1/2 tsp cinnamon

Combine first 3 ingredients. Stand 5 minutes. In large bowl, combine flour, sugar, baking powder, soda, and salt. Combine eggs, milk, and melted butter. Add to dry ingredients. Stir til dry ingredients are moistened. Fold in rhubarb. Fill greased muffin tins 2/3 full. Sprinkle a little topping over each muffin. Bale 375 degrees F for 20 – 25 minutes. Makes 1/5 dozen. Paper baking cups are not recommended.

 

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