One of my dad's favorite things about having us home in the spring is when I raid Grandma's rhubarb stash on the farm. This recipe for Rhubarb Muffins is courtesy of my Aunt Bonnie. These were a hit with everyone this morning, especially with Dad.
Happy Father's Day, Dad!
¾ cup brown sugar
⅓ cup Canola oil
1 egg
½ cup sour milk (add ¼ tsp. vinegar to milk to sour)
1 tsp. vanilla
½ tsp. baking soda
1½ cup flour
1 cup rhubarb (or other fruit)
½ cup nuts or sunflower seeds (optional)
Mix first seven ingredients well. Fold in fruit & nuts.
*Topping:
¼ cup brown sugar
½ tsp. cinnamon
¼ cup nuts or sunflower seeds (optional)
Mix these three ingredients together, and top on muffins before baking.
Bake @ 325° for 25-30 minutes.
Makes 1 dozen muffins.
*Depending on how heavily you coat the muffins with the topping mixture, there should be enough to make two dozen muffins.
