rhubarb muffins

Here’s a delicious recipe for Rhubarb Muffins:

Ingredients:

• 1 ½ cups fresh rhubarb, diced
• 2 ½ cups all-purpose flour
• 1 cup sugar
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 1 large egg
• 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
• ⅓ cup vegetable oil
• 1 tsp vanilla extract
• ½ tsp ground cinnamon (optional)

Topping:

• ⅓ cup brown sugar
• 1 tbsp melted butter
• ½ tsp ground cinnamon

Instructions:

1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease the muffin cups.
2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
3. In a separate bowl, mix the egg, buttermilk, vegetable oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Gently fold in the diced rhubarb.
6. Spoon the batter into the prepared muffin cups, filling each about 2/3 full.
7. In a small bowl, mix the brown sugar, melted butter, and cinnamon for the topping. Sprinkle this mixture over the tops of the muffins.
8. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Enjoy your tangy and sweet rhubarb muffins!