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:
Yield: 12 big muffins.
Le cœur à la cuisine