Rhubarb Muffins or Loaves
This recipe makes 18 2 loaves servings
Nutritional Info |
|
|---|---|
| Per muffin: about | - |
| cal | 215215 cal |
| pro | 3 g3g pro |
| total fat | 7 g7g total fat |
| carb | 35 g35g carb |
No matter in what form this tasty quick bread is baked, it's the highlight of any breakfast or coffee break.
Ingredients
- 2-1/2 cups all-purpose flour 2-1/2 cups all-purpose flour
- 1 tsp baking soda 1 tsp baking soda
- 1/2 tsp salt 1/2 tsp salt
- 1-1/4 cups packed brown sugar 1-1/4 cups packed brown sugar
- 1/2 cup vegetable oil 1/2 cup vegetable oil
- 1 egg 1 egg
- 1 cup buttermilk 1 cup buttermilk
- 1 tsp vanilla 1 tsp vanilla
- 2 cups chopped rhubarb 2 cups chopped rhubarb
- Topping
- 1/2 cup packed brown sugar 1/2 cup packed brown sugar
- 1 tbsp butter , melted1 tbsp butter, melted
- 1/2 tsp cinnamon 1/2 tsp cinnamon
Preparation
In large bowl, combine flour, baking soda and salt. In separate bowl, blend sugar with oil; whisk in egg, buttermilk and vanilla. Stir into dry ingredients along with rhubarb just until flour is incorporated. Spoon into greased or paper-lined muffin tins, filling three-quarters full, or spoon into two greased 8- x 4-inch (1.5 L) loaf pans.
Topping: Combine sugar, butter and cinnamon; sprinkle over batter. Bake in 350°F (180°C) oven for 20 to 25 minutes for muffins, 40 to 45 minutes for loaves, or until cake tester inserted into centre comes out clean. Let cool in pans for 10 minutes before removing to let cool completely.
Source : © CanadianLiving.com
- Keywords : Bread; Rhubarb; Buttermilk; Bake; Flour;
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