Rhubarb Muffins or Loaves
This recipe makes 18 2 loaves servings
|Per muffin: about||-|
|total fat||7 g|
- Portion size: 18 muffins or 2 loaves
No matter in what form this tasty quick bread is baked, it's the highlight of any breakfast or coffee break.
- 2-1/2 cups 2-1/2cupsall-purpose flour
- 1 tsp 1tspbaking soda
- 1/2 tsp 1/2tspsalt
- 1-1/4 cups 1-1/4cupspacked brown sugar
- 1/2 cup 1/2cupvegetable oil
- 1 1eggeggs
- 1 cup 1cupbuttermilk
- 1 tsp 1tspvanilla
- 2 cups 2cupschopped rhubarb Topping
- 1/2 cup 1/2cuppacked brown sugar
- 1 tbsp 1tbspbutter, melted
- 1/2 tsp 1/2tspcinnamon
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