Bread Recipes
Cinnamon Rhubarb Muffins
Yield: 9 muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup + 1 tablespoon granulated sugar, divided
- 2 teaspoons baking powder
- 1 1/4 teaspoons ground cinnamon, divided
- 1/4 teaspoon salt
- 1 egg, beaten
- 2/3 cup buttermilk
- 1/4 cup butter, melted
- 1/2 cup chopped fresh or frozen rhubarb, thawed and drained
- 1/4 cup peach preserves
Instructions
- In a bowl, combine flour, 1/2 cup sugar, baking powder, 1 teaspoon cinnamon and salt.
- Combine egg, buttermilk and butter; stir into dry ingredients just until moistened. Spoon 1 tablespoonful of batter into nine greased or paper-lined muffin cups.
- Combine rhubarb and preserves; place 1 tablespoonful in the center of each cup (do not spread). Top with remaining batter.
- Combine remaining sugar and cinnamon; sprinkle over batter.
- Bake at 400 degrees F for 20 minutes or until top of muffin springs back when lightly touched in center.