Rhubarb Muffins

Rhubarb Muffins

Ingredients:
½ cup salad oil 1 teaspoon baking powder
2 teaspoons vanilla 2 cups rhubarb, finely diced
1 egg ½ cup pecans (I leave nuts out.)
1 cup buttermilk 1 teaspoon cinnamon

Directions:
2 ½ cups flour 1/3 cup sugar
½ teaspoon salt 1 teaspoon melted butter
Combine and beat together brown sugar, oil, vanilla, egg, and buttermilk. Sift together flour,
salt, baking soda, and baking powder. Mix with liquid mixture; add rhubarb and pecans. Place
in greased muffin tins and top with mixture of cinnamon, sugar, and butter. Bake 20 minutes
at 400º or until they are brown and spring back when lightly touched. Let cool slightly and
remove from muffin pans. I run my rhubarb through my food processor to dice.
Raspberry Muffins
DoLores Kounovsky
Muffin Batter: Topping:
1 ½ cups all purpose flour ½ cup finely chopped pecans