Muffins (Cinnamon Rhurbarb)

posted by Traci 04-27-98 3:38 PM

Cinnamon Rhubarb Muffins
Source: Taste of Home Magazine

1-1/2 c. all-purpose flour
1/2 c. plus 1 Tbls. sugar divided
2 tsp. salt
1 egg, beaten
2/3 c. buttermilk
1/4 c. butter or margarine,melted
1/2 c. choppedfresh or frozen
rhubarb, thawed and drained
1/4 c. peach preserves

Preheat oven to 400.

In a bowl, combine flour, 1/2 c. sugar, baking powder, 1 tsp. cinnamon and salt. Combine egg, buttermilk and butter;stir into dry ingredients just until moistened.

Spoon 1 Tbls. of batter into nine greased or paper-lined muffin cups. Combine rhubarb and preserves; place 1 Tbls. in the center of each muffin cup(do not spread).

Top with remaining batter. Combine remaining sugar and cinnamon; sprinkle over batter.

Bake for 20 min.

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