- 1 1/2 cups [375 mL] brown sugar
- 1/4 cup [60 mL] salad oil
- 1 egg
- 2 teaspoons [10 mL] vanilla extract
- 1 cup [250 mL] buttermilk
- 1 1/2 cups [375 mL] fine rhubarb dices
- 1/2 cup [125 mL] chopped pecans
- 2 1/2 cups [350 g] all-purpose flour
- 1 teaspoon [5 mL] baking powder
- 1 teaspoon [5 mL] baking soda
- 1/2 teaspoon [2.5 mL] salt
Topping
- 1/3 cup [75 g] sugar
- 1 1/2 teaspoons [7.5 mL] cinnamon
- 1 tablespoon [15 g] margarine, melted
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- Preheat oven to 400°F [200°C].
- Grease 24 medium-size muffin cups.
- Into a large bowl, combine brown sugar, salad oil, egg and vanilla extract.
- Beat until well-mixed, then stir in buttermilk, fine rhubarb dices and chopped pecans.
- Sift together flour, baking powder, baking soda and salt into a clean bowl.
- Add dry ingredients all at once into rhubarb mixture.
- Stir until all ingredients are just moistened, being careful not to overmix.
- Fill greased muffin cups 3/4 full with batter.
- Quickly combine sugar, cinnamon and melted margarine or topping.
- Evenly sprinkle mixture on top of batter into each muffin cup.
- Bake onto centre shelf of preheated oven, for 15 to 20 minutes.
- Leave muffins to cool in pan for 5 minutes.
- Serve muffins hot, or unmold and leave muffins to cool onto wire racks.
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