RHUBARB MUFFINS
Today I have a bit of a confession and it involves rhubarb and muffins. You know those moments where you pause and suddenly realize that a week.. or two has just flown by. I had that realization today. Its like you think that after years of studying, juggling multiple jobs/family/ life. That I thought that somehow things would slow down after graduation. Well this is not the case my friends. I have had the greatest intentions and ideas for posts and projects and everything else. So as I paused today, I suddenly realized that over the past month I have had all these pictures filed away deep in my computer and I totally forgot to share them. Well, actually I kinda thought I already did :) you will forgive me right?
So something we always had growing up was rhubarb and all summer long we would make rhubarb crisp. H. E. A .V. E. N. L .Y. But when my dear friend handed me a bag of rhubarb I decided to expand my little taste buds and try my hand at rhubarb muffins and Im sure glad I did! And they have Yogurt in them so I ate them for breakfast sometimes too :)
Directions:
2 1/2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 c. buttermilk or plain yogurt (I used yogurt)
3/4 c. brown sugar, packed
1/2 c. oil
1 egg, beaten
2 tsp. vanilla
1 1/2 c. fresh or thawed rhubarb, diced
1/2 c. nuts, chopped (I used pecans. Toasted nuts would be even better.)
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Crumble Topping:
1/2 c. sugar
2 tbsp. butter, melted
2 tsp. cinnamon
2 tsp. flour
INSTRUCTIONS
Preheat oven to 375*.
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Combine dry ingredients in a medium bowl: flour, baking soda, baking powder, salt.
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In a large bowl, mix the wet ingredients (yogurt, brown sugar, oil, egg, and vanilla) together until thoroughly combined.
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Stir the dry ingredients into the wet ingredients until just moistened. Then stir in the rhubarb and nuts.
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Thoroughly grease your muffin tins, and then fill each muffin cup to about 2/3 full with the batter.
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Combine crumble topping ingredients, and use your fingers to sprinkle a good pinch of it over each muffin.
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Bake for about 20 minutes or until a toothpick inserted into the center of the muffins comes out clean. Remove from pan and let cool on a wire rack.
Enjoy!