Rhubarb Muffins
Rhubarb Muffins
Cook time:
Total time:
Ingredients
- 3 cups flour
- 2 cups whole wheat flour
- 2 tsp baking powder
- 2 tsp baking soda
- pinch salt
- 2 eggs
- 2/3 cup melted butter or vegetable oil
- 2 cups buttermilk or unflavored yogurt
- 1 1/2 cups brown sugar
- 6 cups fresh or frozen diced rhubarb
- Topping: 1/2 cup brown sugar
- 1/2 cup flour
- 1 tsp cinnamon
- 2/3 cup large-flake rolled oats
- 6 tbsp butter, melted
Instructions
- Combine wet and dry ingredients in separate bowls. Add wet to dry, then add rhubarb and stir until just blended. Combine topping and sprinkle over muffins.
- Bake at 400′ for 25 minutes.