Recipe - Rhubarb Muffins Or Loaves

2 cup Flour
1 teaspoon Baking soda
One half teaspoon Salt
1 One fourth cup Packed brown sugar
One half cup Vegetable oil
1 Egg
1 cup Buttermilk
1 teaspoon Vanilla
2 cup Chopped rhubarb

TOPPING
One half cup Packed brown sugar
1 tablespoon Butter; melted
One half teaspoon Cinnamon

From: dan@clark.net (Dan Eisenreich) (COLLECTION)

Date: 4 May 1994 02:46:47 GMT

Combine flour, soda, and salt. In a separate bowl blend sugar with oil.
Whisk in egg, buttermilk, and vanilla. Stir into dry ingredients along with
rhubarb just until flour is incorporated. Spoon into greased or paperlined
muffin tins, filling Three fourths full, r spoon into 2 greased 8" x 4" loaf pans.
Mix topping ingredients and sprinkle over batter. Bake at 350F for 2025
min for muffins, or 4045 min for loaves, or until cake tester comes out
clean. Let cool in pans 10 min before removing. Makes 18 muffins or 2
loaves. Per muffin: 215 calories, 3 g protein, 7 g fat, 35 g carbs.

REC.FOOD.RECIPES ARCHIVES

/FRUIT

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