Rhubarb and cinnamon muffins
Ingredients:
| 1 1/2 cup | All purpose flour |
| 1 cup | Whole wheat flour |
| 1 tsp. | Baking powder |
| 1 tsp. | Baking soda |
| Pinch | Salt |
| 1 | Egg or 2 egg whites |
| 1 cup | Buttermilk or low fat yogurt |
| 3/4 cup | Brown sugar |
| 1/4 cup | Soft margarine, melted |
| 1 tsp. | Vanilla |
| 2 cups | Rhubarb, in dices* |
Topping:
| 1/4 cup | Brown sugar |
| 1/2 tsp. | Cinnamon |
| 2 Tbs. | Toasted peacans, finely chopped (optional) |
*if frozen, do not unfreeze before adding to the dough.
Instructions:
- In a bowl, mix well all purpose flour with whole wheat flour, baking powder, baking soda and salt.
- In a big bowl, mix egg with buttermilk, brown sugar, melted margarine and vanilla. Beat well.
- Add dry ingredients to the others and stir just enough to moisten. Stir in the rhubarb..
- Pour the batter into lightly oiled muffin tins.
- In a small bowl, mix brown sugar with cinnamon and peacans.
- Sprinkle on muffins and bake them in preheated oven at 400oF for 20 to 25 minutes.
Yield: 12 big muffins.
Le cœur à la cuisine
