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Ingredients
| salted butter: 4 Tbl |
| dark brown sugar (packed): 6 Tbl (packed) |
| rhubarb (chopped): 1 cup |
| salted butter: 4 Tbl (softened) |
| granulated sugar: 1/4 cup |
| eggs: 1 |
| all-purpose flour (unsifted): 1 1/2 cups |
| baking powder: 1 tsp |
| baking soda: 1/2 tsp |
| salt: 1/4 tsp |
| ground nutmeg: 1/2 tsp |
| 2% milk: 1/2 cup |
| orange peel: 2 Tbl (grated) |
Sticky Rhubarb Muffins
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
25 min -
Servings
12 serving(s)
Tags
- Combine 4 tablespoons butter and brown sugar until coarsely blended.
- Add the rhubarb.
- Distribute evenly into (12) greased muffin tin.
- Cream softened butter and 1/4 cup sugar, beat in egg.
- Sift together the five dry ingredients.
- Add to the creamed mixture alternately with the milk.
- Stir in orange rind.
- Do not over mix.
- Distribute evenly over the rhubarb and bake at 350 degrees for 25 minutes.
- Remove from oven and let stand for five minutes, then invert to remove.
- Leaving the muffins up side down so the sticky glaze is now on top.