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Cinnamon-Topped Rhubarb Muffins
SUBMITTED BY:
Joy Toso
PHOTO BY:
Danna
"I like to bake these tasty muffins fresh in the morning and share them with elderly neighbors who no longer bake for themselves. The farm where my husband and I live has been in my family for 110 years. In fact, I was born here!"
RECIPE RATING:
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(17)
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PREP TIME
20 Min
COOK TIME
20 Min
READY IN
40 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
2 1/2 cups all-purpose flour
1 1/2 cups packed brown sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 egg, lightly beaten
1 cup buttermilk
2/3 cup vegetable oil
1 teaspoon vanilla extract
2 cups finely chopped rhubarb
TOPPING:
1/2 cup sugar
2 tablespoons butter or margarine, melted
2 teaspoons ground cinnamon
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DIRECTIONS
In a large bowl, combine the first five ingredients. Combine egg, buttermilk, oil and vanilla; stir into dry ingredients just until moistened. Fold in rhubarb. Fill greased or paper-lined muffins cups about half full. Combine topping ingredients; sprinkle over each muffin. Bake at 375 degrees F for 16-18 minutes or until muffins test done.
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REVIEWS
Reviewed on May 16, 2007 by
windy01
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windy01
May 16, 2007
A very delicious muffin and moist too. I did bake it about 10 minutes longer than the recipe called for.
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4 users found this review helpful
A very delicious muffin and moist too. I did bake it about 10 minutes longer than the recipe...
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Reviewed on Jun. 22, 2007 by DARLENE410
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DARLENE410
Jun. 22, 2007
Well Joy Toso this is an absolutely wonderfully moist and delicious recipe. Refreshing and fast. No need for changes, just bake and gobble up these yummy treats. Than you for sharing Joy.
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2 users found this review helpful
Well Joy Toso this is an absolutely wonderfully moist and delicious recipe. Refreshing and...
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Reviewed on May 15, 2007 by
Jen
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Jen
May 15, 2007
I am always looking for new rhubarb recipes and this one is a keeper. My family really enjoyed this recipe--even my young children who aren't crazy about rhubarb. The topping really "makes" the recipe. Thanks for sharing this one!
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2 users found this review helpful
I am always looking for new rhubarb recipes and this one is a keeper. My family really enjoyed...
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Reviewed on May 26, 2008 by Nettie K.
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Nettie K.
May 26, 2008
Everyone that has tasted these muffins wants the recipe. My husband prefers these over dessert! Easy to make, I do not use paper liners, they slip out of the pan easily if sprayed with cooking spray. Thanks for a great recipe!
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1 user found this review helpful
Everyone that has tasted these muffins wants the recipe. My husband prefers these over...
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Reviewed on Sep. 1, 2007 by rachelgrip
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rachelgrip
Sep. 1, 2007
I made this recipe and gave some to a few of my neighbors and everyone LOVED them! The brown sugar base is a really great combination with the cinnamon and rhubarb. Warning...you may not be able to stop eating these!! YUM!!
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1 user found this review helpful
I made this recipe and gave some to a few of my neighbors and everyone LOVED them! The brown...
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Reviewed on Jul. 21, 2007 by TDM
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TDM
Jul. 21, 2007
Sorry, no wow here. I did not have store bought buttermilk. I added lemon to my milk. I added pecans to the topping. Just ok. I will try these again with real buttermilk and hope the results wil be as good as the rest.
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1 user found this review helpful
Sorry, no wow here. I did not have store bought buttermilk. I added lemon to my milk. I added...
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Reviewed on Jul. 4, 2007 by
Barb A.
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Barb A.
Jul. 4, 2007
A great way to use fresh rhubarb - and this recipe does make lots of muffins, so I froze some for later consumption. In place of the buttermilk, I used 1 tbsp of white vinegar, and filled to one cup with 2 % milk. I appreciate the recipe, Joy.
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1 user found this review helpful
A great way to use fresh rhubarb - and this recipe does make lots of muffins, so I froze some...
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Reviewed on Jul. 2, 2007 by
JENORA
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JENORA
Jul. 2, 2007
These were terrific. I added a few chopped strawberries that I had leftover and other than that followed the recipe to a tee. These were moist, and a great way to use up all the rhubarb we have leftover.
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1 user found this review helpful
These were terrific. I added a few chopped strawberries that I had leftover and other than...
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Reviewed on Jul. 1, 2007 by FISHCAKE
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FISHCAKE
Jul. 1, 2007
the topping is a good touch to an already tasty muffin. i recommend making more topping than the recipe suggests, because it's hard to be conservative. on the other hand, a lot of topping makes the muffin top somewhat brittle and prone to falling apart. i used dried buttermilk (1/4 c. plus 1 c. water)and also used 2tsp cinnamon instead of 1tsp in the main recipe, but this is only because i like big flavor and double spice amounts in a lot of baked desserts. the extra cinnamon does not take away from the rhubarb flavor, which is pleasantly tart. also, i grow my own rhubarb, so it's extra satisfying to find another good use for it!