A little post for your blog journal..
A sweet reader emailed me and requested this recipe ..
I finally found it and decided to post it as the rhubarb is ready in the south and ours will soon be...
This is a Harrowsmith Magazine recipe that I have had for years..
Apple Rhubarb Muffins..
For the topping..
1/3 cup of packed brown sugar or 80 ml.
1/3 cup of chopped walnuts 80 ml.
1/3 cup of all purpose flour 80 ml.
3/4 tsp. cinnamon
2 T. butter
For the Batter...
2 cups of all purpose flour or 480 ml.
1 1/2 cup of packed brown sugar or 360 ml.
1/4 cup of wheat germ or 60 ml.
1 tsp. baking soda
1/2 tsp. salt
1 cup of fresh or frozen rhubarb, diced or 240 ml
1 large apple , diced, peeled and chopped
1 large egg
1 cup buttermilk or 240 ml.
1/2 cup of melted butter or 120 ml.
1 tsp vanilla..
For the topping place all ingredients in a food processor or chopper and process till crumbly.. Set aside..
Preheat oven to 350 degrees F.
Grease 12 large muffin tins or line with muffin papers
In a large bowl combine flour, brown sugar, wheat germ, baking soda and salt.. Stir until combined and then add rhubarb and apple.
In a separate bowl whisk egg, buttermilk, melted butter and vanilla.
Pour wet mixture over dry mixture and combine just until moistened.. Do not overmix..
Spoon mixture into tins and sprinkle with topping.. Bake for 20 - 25 minutes..
This makes 12 large muffins..
Enjoy sweet friends..