Sticky rhubarb muffins

Sticky rhubarb muffins

Ingredients/Components

• packed brown sugar - 1/2 c
• milk - 1/2 c
• salt - 1/2 tsp
• nutmeg - 1/2 tsp
• baking powder - 2 tsp
• egg - 1 item
• all-purpose flour
• softened butter - 1/3 c
• finely chopped rhubarb - 1 c
• sugar white - 1/3 c
• cold butter - 1/4 c

How to make sticky rhubarb muffins:

With pastry blender, mix 1/4 cup cold butter and the brown sugar. Add rhubarb and mix well. Spoon into bottom of 12 greased muffin cups. Cream remaining 1/3 cup butter, white sugar and egg. Sift flour, baking powder, salt and nutmeg. Add to creamed mixture alternately with milk, mixing just enough to blend. Spoon into muffin cups. Bake at 350° for 20 to 25 minutes.

Turn pans upside down on cake rack or cookie sheet and cool about 5 minutes. Makes 12.

Recipe categories: Breads, Quick breads, Muffins.