Difference between revisions of "Rhubarb Muffins"
m (clean up, removed: {{Wikifiedrecipe}}) |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (One intermediate revision by the same user not shown) | |||
| Line 16: | Line 16: | ||
| − | == | + | == Procedures == |
# Preheat oven to 400 °F. | # Preheat oven to 400 °F. | ||
Latest revision as of 18:31, 26 June 2012
Description
Ingredients
- 1 3/4 c flour
- 3 ts baking powder
- 1/2 ts salt
- 1/4 c butter or margarine
- 1/2 c Sugar
- 1 egg
- 3/4 c milk
- 1 ts vanilla
- 1 c rhubarb pieces
Procedures
- Preheat oven to 400 °F.
- Put the rhubarb pieces in a bowl and coat with the 1/2 cup Sugar; set aside.
- In a large bowl, stir together flour, baking powder, and salt.
- Make a well in the center.
- In another bowl, cream butter, beat in egg until smooth, mix in milk and vanilla.
- Pour into well, stir lightly.
- Fold rhubarb into batter.
- Fill greased muffin cups 3/4 full.
- Bake 25 minutes.
- Note: You can substitute 1 1/2 cups of stewed rhubarb and use only 1/2 cup milk.
