Marjory’s rhubarb muffins

I was given this muffin recipe back in 2003 from Marjory Brunet. If you followed the Standard Freeholder back then, people would submit recipes to be included as a recipe booklet in the newspaper. Marjory’s name was usually found sharing many recipes over the years. She would come by my store, Sharyn’s Pantry with a bunch of her recipes and often a sample of her baking. Unfortunately, she passed away a few years ago but her passion to share her recipes will live on in our kitchens. This muffin recipe uses fresh sliced rhubarb and has a nice crumble topping of brown sugar and cinnamon and melted butter. I know you will just love them.

Ingredients

THE MUFFINS:

• 2- 1/2 cups unbleached all purpose flour
• 1 tsp. baking soda
• 1/2 tsp, fine salt
• 1- 1/4 cups packed light brown sugar
• 1/2 cup Crisco vegetable oil
• 1 egg
• 1 cup buttermilk ( I used Sharyn’s Pantry buttermilk powder measuring 1/4 cup of powder and adding water to the 1 cup level on your liquid measuring cup, Mix well with a small whisk.)
• 1 tsp. pure vanilla
• 2 cups of fresh rhubarb, sliced in about 1/2 inch pieces

THE TOPPING:

• 1/2 cup packed light brown sugar
• 1 tbsp. melted butter
• 1/2 tsp. ground cinnamon

Method

• Set your oven to 350 degree F. Use paper muffin liners to fill about 20 muffin cups.
• In a large bowl, combine the flour, baking soda and fine salt. Use a whisk to mix evenly.
• In a separate bowl, combine the 1- 1/4 cups of brown sugar, the vegetable oil, egg, buttermilk and vanilla.
• Stir in the sliced rhubarb. 
• Add the bowl of wet ingredients into the bowl of dry ingredients. Stir just to combine. 
• Use a scoop and fill the muffin papers with the batter. 
• Prepare the topping:
• Combine the sugar, cinnamon and melted butter. Use you fingers to crumble about 1 tsp. of this mixture onto the top of each muffin. 
• Bake the muffins for 20 minutes or until a toothpick when inserted in the centre of the muffin comes out clean. 
• The recipe will make 19 or 20 muffins. They are very good!