Category - Muffins

CINNAMON RHUBARB MUFFINS

    Cinnamon Rhubarb Muffins

    1 1/2 cups all-purpose flour
    1/2 cup plus 1 tablespoon granulated sugar, divided
    2 teaspoons baking powder
    1 1/4 teaspoons ground cinnamon, divided
    1/4 teaspoon salt
    1 egg, beaten
    2/3 cup buttermilk
    1/4 cup butter or margarine, melted
    1/2 cup chopped fresh or frozen rhubarb, thawed and drained
    1/4 cup peach preserves

    In a bowl, combine flour, 1/2 cup sugar, baking powder, 1 teaspoon cinnamon and salt. Combine egg, buttermilk and butter; stir into dry ingredients just until moistened. Spoon 1 tablespoonful of batter into nine greased or paper-lined muffin cups. Combine rhubarb and preserves; place 1 tablespoonful in the center of each cup (do not spread). Top with remaining batter.

    Combine remaining sugar and cinnamon; sprinkle over batter. Bake at 400 degrees F for 20 minutes or until top of muffin springs back when lightly touched in center.

    Yields 9 muffins.


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Title: Cinnamon Rhubarb Muffins
Category:  Muffins
Cinnamon Rhubarb Muffins

1 1/2 cups all-purpose flour
1/2 cup plus 1 tablespoon granulated sugar, divided
2 teaspoons baking powder
1 1/4 teaspoons ground cinnamon, divided
1/4 teaspoon salt
1 egg, beaten
2/3 cup buttermilk
1/4 cup butter or margarine, melted
1/2 cup chopped fresh or frozen rhubarb, thawed and drained
1/4 cup peach preserves

In a bowl, combine flour, 1/2 cup sugar, baking powder, 1 teaspoon cinnamon and salt. Combine egg, buttermilk and butter; stir into dry ingredients just until moistened. Spoon 1 tablespoonful of batter into nine greased or paper-lined muffin cups. Combine rhubarb and preserves; place 1 tablespoonful in the center of each cup (do not spread). Top with remaining batter.

Combine remaining sugar and cinnamon; sprinkle over batter. Bake at 400 degrees F for 20 minutes or until top of muffin springs back when lightly touched in center.

Yields 9 muffins.



Recipe for Cinnamon Rhubarb Muffins - goodcooking.com