| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 12 | Servings | ||
INGREDIENTS
| 1 1/2 | c | Chopped rhubarb |
| 1/3 | c | Water |
| 1 | tb | Lemon juice |
| 1/2 | c | Sugar |
| 1 1/2 | tb | Cornstarch |
| 2 | c | Flour |
| 1 | tb | Baking powder |
| 1/2 | ts | Salt |
| 1/2 | c | Sugar |
| 1 | Egg; beaten | |
| 1 | c | Buttermilk |
| 1/3 | c | Melted shortening |
| 1/2 | c | Sugar |
| 1/3 | c | Flour |
| 1/4 | c | Butter |
INSTRUCTIONS
MUFFIN MIX STREUSEL TOPPING Combine the first 5 ingredients in sauce pan. Cook over low heat stirring until thickened; Set the above aside. Muffin mix: Mix dry ingredients and wet ingredients separately, then combine. Fill muffin tins one half full with batter. Dot with rhubarb filling, then fill with remaining batter. Sprinkle with topping. Streusel topping: Mix together ingredients Bake at 400 degrees F. for 20 minutes. Formatted and Busted by Carriej999@AOL.com 3/6/98 Recipe by: The Brittany Bed & Breakfast. Posted to TNT Recipes Digest by Carriej999 <Carriej999@aol.com> on Mar 23, 1998
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