Recipe For Cooking Cinnamon Rhubarb Muffins

Toaster Oven Muffins :: Sweet Muffins

Cinnamon Rhubarb Muffins

1 1/2 C. flour
1/2 C. plus 1 Tbsp. sugar, divided
2 tea. baking powder
1 1/4 tea. ground cinnamon, divided
1/4 tea. salt
1 egg, beaten
2/3 C. buttermilk
1/4 C. butter or margarine, melted
1/2 C. chopped fresh or frozen rhubarb, thawed and drained
1/4 C. peach preserves

In a bowl, combine flour, 1/2 C. sugar, baking powder, 1 tea. cinnamon and salt. Combine egg, buttermilk and butter; stir into dry ingredients just until moistened. Spoon 1 Tbsp.ful of batter into nine prepared or paper-lined muffin C. Combine rhubarb and preserves; place 1 Tbsp.ful in the center of each C. (do not spread). Top with remaining batter.

Combine remaining sugar and cinnamon; sprinkle over batter. Bake at 400 degrees F for 20 min. or until top of muffin springs back when lightly touched in center.

Makes approximately 9 muffins.