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