cinnamon rhubarb muffins
(1 RATING)
With spring approaching, finally! I thought I would share this recipe.
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prep time
cook time
method
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yield
9 serving(s)
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup plus 1 t. 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 or margarine, melted
- 1/2 cup chopped fresh or frozen rhubarb, thawed and drained
- 1/4 cup peach preserves
How To Make cinnamon rhubarb muffins
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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