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Rhubarb Muffins
Prep: 16 min Cook: 25 min Servings: 18by Robyn Savoie269 recipes>This is a real simple recipe that I use my homemade strawberry jam with. Ingredients
- 2 Cups All Purpose Flour
- 1 Tbsp. Baking Powder
- 1/2 Tsp. Ground Cinnamon
- 1/4 Tsp. Salt
- 1 Large Egg
- 1/2 Cup Packed Light Brown Sugar
- 3 Tbsp. Strawberry Jam
- 3/4 Cup Milk
- 2 Tbsp. Butter, Melted
- 2 Tsp. Vanilla Extract
- 1 1/2 Cups Fresh Diced Rhubarb
Directions
- Combine all dry ingredients except the brown sugar.
- Whisk together brown sugar, egg and jam. then whisk in butter and milk and vanilla. Stir in rhubarb.
- Pour mixture over dry ingredients and mix just to moisten ingredients.
- Place in muffin cups about 2/3 full. Bake at 400°F until lightly browned and tested done, about 20 to 25 minutes.
- Tip: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
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