Helen's "Backyard" Rhubarb Muffins - prepared by Jean Logan, Director of the Community Action Agency of Siouxland
• 1 cup buttermilk
(note -to substitute for buttermilk, place 1 tablespoon lemon juice (or white vinegar) in a glass measuring cup and fill with 2% milk to the one cup line. Prepare this first-it should stand for a few minutes while the batter is prepared.)
• 2 ½ cups flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• ½ tsp. salt
• 1 egg
• 1 ¼ cups brown sugar
• ½ cup cooking oil (to make the recipe healthier I substitute ½ cup applesauce for the cooking oil)
• 2 tsp. vanilla
• 1 ½ cups diced rhubarb (frozen is ok)
• ¼ tsp. black walnut flavoring (opt.)
• ½ cup chopped walnuts
• 1 Tablespoon melted butter (opt.)
• 1 tsp. cinnamon
• 1/3 cup sugar
Directions-Preheat oven to 400 degrees. Make buttermilk as described above and set aside. Lightly grease 24 muffin cups or line with paper baking cups. In a medium bowl, sift together flour, baking soda, baking powder and salt. In a large bowl, beat egg and add brown sugar, applesauce, vanilla and buttermilk, mixing well. Stir in rhubarb, walnut flavoring and nuts. Add flour mixture and mix until just combined. Using a ladle, fill muffin cups 3/4 full with batter.
Combine topping ingredients and sprinkle over the top of the batter in each muffin cup.
Bake for 13-18 minutes.
All content © Copyright 2000 - 2013 WorldNow and KTIV Television Inc. All Rights Reserved.
Persons with disabilities who need assistance with issues relating to the content of this station's public inspection file should contact Administrative Assistant Kathy Clayton at (712) 239-4100 x209. Questions or concerns relating to the accessibility of the FCC's online public file system should be directed to the FCC at 888-225-5322, at 888-835-5322 (TTY) or at firstname.lastname@example.org.