| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Canadian |
Export, Muffins |
12 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Flour |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1 1/4 |
c |
Packed brown sugar |
| 1/2 |
c |
Oil |
| 1 |
|
Egg |
| 1 |
c |
Buttermilk |
| 1 |
ts |
Vanilla |
| 2 |
c |
Rhubarb, chopped |
| 1/2 |
c |
Brown sugar |
| 1 |
tb |
Melted margarine |
| 1/2 |
ts |
Cinnamon |
INSTRUCTIONS
TOPPING
Combine flour, baking soda, and salt. In another bowl combine brown sugar
and oil. Add egg, milk and vanilla. Stir into dry mixture with rhubarb
until flour is incorporated. Spoon into greased or lined muffin tins or 2
greased 4" x 8" loaf pans. Combine topping and sprinkle over batter. Bake
at 350 F for 20-25 minutes for muffins or 40-45 minutes for loaf. Cool 10
minutes in pan.
NOTES : I like to substitute soured milk in place of the buttermilk.
Recipe by: Canadian Living Magazine Posted to MC-Recipe Digest V1 #587 by
Shelly <shelly.joe@sympatico.ca> on Apr 25, 1997
A Message from our Provider:
“The real God: don’t settle for substitutes”