Tuesday, September 29, 2009

Rhubarb muffins

I found this recipe in the
Company's Coming Easy Entertaining
Hardcover 1998 edition page 59.

1/3 cup oil
1 cup brown sugar
1 large egg
1 tsp vanilla
2/3 cup sour milk
(milk plus 1 tbsp lemon juice)
2 1/2 cup fresh rhubarb cut to 1/4"
(if frozen thaw completely and drain)
OPTIONAL: 1/3 cup walnuts
1 2/3 cup flour
3/4 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt

Beat together oil, brown sugar and vanilla. Add egg and milk. Mix.

Stir in flour, soda, powder and salt. Stir just to moisten. Add rhubarb and nuts. Stir lightly to mix.

Fill paper lined cups to almost full.

Bake at 350 for 20 minutes. As soon as removed from oven, sprinkle with baking sugar crystals (decor only).

Let stand for 5 minutes. Remove from pan and cool on a rack. Makes 2 doz medium size muffins.

Judy and I liked them. They are light and fluffy. Not a lot of rhubarb flavour, but the rhubarb was the last picking of the year. (a lot of green)

1 muffin= 238 calories, 3g proten, 9.6g total fat, 35g carbohydrate, 171g sodium

"Bon Appetit!"

1 comment:

  1. Nicely tart, fluffy, tasty. Great with a cup of tea. I say that alot, don't I? Yes, I really do drink that much tea. And coffee. And water. LOL