Monday, May 9, 2011

Brown Sugar-Rhubarb Muffins

Because my Mothers' Day adventure required us to leave the house at seven thirty in the morning, I needed a quick and portable breakfast that we could wash down with yogurt smoothies while on the road. This is what I came up with...and it was delicious! Brown sugar. Butter. Rhubarb. Yum!

2 C organic dark brown sugar

1/2 C butter
1 egg
2 C rhubarb stalks, chopped
1 C buttermilk (or 1 C milk + 1 t white vinegar)
1 t baking soda
2 C white whole wheat flour
1 t pure vanilla
1 t pink Himalaya salt
1 t cinnamon

Cream together 1 1/2 C brown sugar and butter. Add remaining ingredients except for the cinnamon and pour into muffin tins. Mix remaining sugar with cinnamon. Sprinkle over batter. Bake in 325°F oven for 40 minutes.

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