Rhubarb Muffins

• 1/4 cups brown sugar
• 1/2 cup vegetable oil
• 1 egg
• 1/2 cup milk
• 1 teaspoon vinegar
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 1/2 cups of flour
• 2 teaspoon of vanilla extract
• 1 1/2 cups of rhubarb, cut up

Topping:

• 1/2 teaspoon cinnamon
• 1/2 cup sugar
• 1 tablespoon butter

Method

Grease a muffin pan or line with paper baking cups. Preheat oven to 350°F.

Mix cinnamon, sugar and butter for topping together and set aside.

Mix the sugar, oil, and egg together.  Stir to combine.  Mix together baking soda, salt and flour.  Mix together milk and vinegar. 

Stir dry ingredients into oil and sugar egg mix ingredients alternately with the milk/vinegar mix.  Add the vanilla extract and rhubarb, and stir enough to combine well.

Fill muffin cups 3/4 full. Top with topping mixture. Bake at 350 degrees for 20-25 minutes.

Contributor: Donna Hines

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