Rhubarb Muffins
By Yankee Magazine|Apr 21 2002|
There’s only one word to describe this classic recipe for rhubarb muffins from Cathedral House Bed & Breakfast, Rindge, New Hampshire: Yum!
Yield
16 muffins
Ingredients
1/2 cup brown sugar
4 tablespoons cold butter
1 cup finely chopped rhubarb (1/2 pound)
Instructions
Preheat oven to 350 degrees.
Grease muffin cups. Using a pastry blender, cut brown sugar into butter until the mixture resembles small pebbles. Combine with rhubarb and spoon into muffin cups.
Cream together sugar, butter, and egg. Combine dry ingredients and add alternately with milk to creamed mixture, stirring just until flour is moistened. Spoon batter over rhubarb mixture, filling cups about half full. Bake 20 minutes. Turn upside down on rack to cool before removing from tins.
Ingredients
1/3 cup sugar
1/3 cup butter, softened
1 egg
1-1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup milk
Muffin part was dry, and didn’t adhere very well to the rhubarb mixture. When I turned over the pan, muffins fell out and the rhubarb mixture went all over. I only was able to save about 5 of the 12 muffins to eat!