[title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Rhubarb Muffins[/title][fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][fusion_text]Week of May 24th – 30th, 2015
2 ½ cups flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 ¼ cups brown sugar
½ cup vegetable oil
1 egg
1 teaspoon vanilla extract
1 cup buttermilk
1 ½ cups diced rhubarb
½ cup chopped walnuts
1 Tablespoon melted butter
1/3 cup sugar
1 teaspoon cinnamon
Preheat oven to 350 degrees. Line two 12-cup muffin pans with paper cups. In medium bowl, stir together flour, baking soda, baking powder, and salt. In a separate bowl, beat brown, oil, egg, vanilla and buttermilk with an electric mixer until smooth. Pour in dry ingredients and mix by hand until blended. Stir in Rhubarb and walnuts. Spoon batter in muffin pans, fill almost to the top. In small bowl, stir together melted butter, sugar and cinnamon; sprinkle about 1 teaspoon on top of each muffin. Bake until tops spring back, about 25 minutes. Cool in pan for 10 minutes before removing.
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