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Add a photoServings: 12
Ingredients
- 1/3 c. Brown sugar
- 1 tsp Softened butter
- 1 tsp Cinnamon
- 1Â 1/2 c. Brown sugar
- 1/2 c. Softened butter
- 1 x Egg
- 1 tsp Vanilla
- 1/2 tsp Almond extract
- 3 c. All-purpose flour
- 1 tsp Baking pwdr
- 1 tsp Baking soda
- 1 c. Buttermilk
- 3 c. Finely diced rhubarb
Directions
- To make topping combine brown sugar, butter and cinnamon till crumbly, set aside. To make muffins, cream together brown sugar, butter, egg, vanilla and almond extract till light and fluffy. In separate bowl, stir together flour, baking pwdr and baking soda. Add in to sugar mix alternately with buttermilk, stirring just till dry ingredients are moistened. Don't overmix. Batter should be lumpy and tends to be thick.
- Mix in Rhubarb. Divide among 12 large muffin c. (paper-lined), filling till full. Sprinkle each generously with topping mix. Bake in a 375f oven for 25 to 30 min or possibly till a toothpick inserted in the centre comes out clean.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 12 servings | |
| Calories 332 | |
| Calories from Fat 78 | 23% |
| Total Fat 8.89g | 11% |
| Saturated Fat 5.35g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 304mg | 13% |
| Potassium 184mg | 5% |
| Total Carbs 59.11g | 16% |
| Dietary Fiber 1.4g | 5% |
| Sugars 34.03g | 23% |
| Protein 4.7g | 8% |
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