Bread Recipes
Sticky Rhubarb Muffins
Yield: 12 muffins
Ingredients
Rhubarb
- 4 tablespoons butter
- 6 tablespoons dark brown sugar
- 1 cup rhubarb, cut into small dice
Batter
- 4 tablespoons butter, softened
- 1/4 cup granulated sugar
- 1 egg
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 cup milk
- Grated rind of 1 orange
Instructions
- Heat oven to 350 degrees F.
- Mix the butter into the brown sugar roughly. Stir in the rhubarb. Distribute this mixture evenly into 12 muffin cups.
- Cream the softened butter and the sugar together, then beat in the egg.
- Mix together the flour, baking powder, baking soda, salt and nutmeg thoroughly, then add the butter-sugar mixture alternately with the milk. Do not over-mix.
- Stir in the orange rind.
- Pour equal amounts of the batter into the muffin cups.
- Bake for 25 minutes.
- Let cool in the pans 5 minutes, then invert the muffin tins and ease the muffins out so that the sticky glaze remains intact.
- Serve warm.