cinnamon rhubarb muffins
(1 rating)
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With spring approaching, finally! I thought I would share this recipe.
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(1 rating)
yield
9 serving(s)
Ingredients For cinnamon rhubarb muffins
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1 1/2 call-purpose flour
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1/2 cplus 1 t. sugar, divided
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2 tspbaking powder
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1 1/4 tspground cinnamon, divided
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1/4 tspsalt
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1egg, beaten
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2/3 cbuttermilk
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1/4 cbutter or margarine, melted
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1/2 cchopped fresh or frozen rhubarb, thawed and drained
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1/4 cpeach preserves
How To Make cinnamon rhubarb muffins
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1In 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* for 20 minutes or until top of muffin springs back when lightly touched in the center.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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