*  Exported from  MasterCook  *
 
                           RHUBARB CRISP MUFFINS
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Muffins                          Fruits
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----TOPPING-----
      1/3   c            Brown sugar
    1       t            Softened butter
    1       t            Cinnamon
                         -----MUFFINS-----
    1 1/2   c            Brown sugar
      1/2   c            Softened butter
    1                    Egg
    1       t            Vanilla
      1/2   ts           Almond extract
    3       c            All-purpose flour
    1       t            Baking powder
    1       t            Baking soda
    1       c            Buttermilk
    3       c            Finely diced rhubarb
 
   To make topping combine brown sugar, butter and
   cinnamon until crumbly, set aside.  To make muffins,
   cream together brown sugar, butter, egg, vanilla and
   almond extract until light and fluffy.  In separate
   bowl, stir together flour, baking powder and baking
   soda.  Add to sugar mixture alternately with
   buttermilk, stirring just until dry ingredients are
   moistened. Do not overmix.  Batter should be lumpy and
   tends to be thick. Fold in Rhubarb. Divide among 12
   large muffin cups (paper-lined), filling until full.
   Sprinkle each generously with topping mixture.  Bake
   in a 375f oven for 25 to 30 minutes or until a
   toothpick inserted in the centre comes out clean.
   Source:  The Toronto Star Newspaper.
  
 
 
                    - - - - - - - - - - - - - - - - - -