Rhubarb Muffins

Kathryn Stanley

¼ cup brown sugar

cup salad oil

teaspoons vanilla

egg

cup buttermilk

½ cups flour

teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

2 cups rhubarb, finely diced

½ cup pecans (I leave nuts out.)

1 teaspoon cinnamon

1/3 cup sugar

1 teaspoon melted butter

Combine and beat together brown sugar, oil, vanilla, egg, and buttermilk. Sift together flour,

salt, baking soda, and baking powder. Mix with liquid mixture; add rhubarb and pecans. Place

in greased muffin tins and top with mixture of cinnamon, sugar, and butter. Bake 20 minutes

at 400º or until they are brown and spring back when lightly touched. Let cool slightly and

remove from muffin pans. I run my rhubarb through my food processor to dice.

Raspberry Muffins

DoLores Kounovsky

Muffin Batter:

Topping:

½ cups all purpose flour

cup granulated sugar

teaspoons baking powder

teaspoon salt

teaspoon cinnamon

egg, lightly beaten

½ cup finely chopped pecans

½ cup firmly packed brown sugar

¼ cup all purpose flour

1 teaspoon ground cinnamon

1 teaspoon grated lemon peel

2 tablespoons butter or margarine, melted

cup butter or margarine, melted

cup milk

cup fresh or frozen raspberries,

thawed if frozen

Glaze:

½ cup confectioners sugar

1 tablespoon lemon juice

teaspoon grated lemon peel (or

Realemon juice)

Preheat oven to 350º. Combine flour, granulated sugar, baking powder, salt, and cinnamon in

medium mixing bowl. Make a well in the center of the dry ingredients and add the egg, melted

butter, and milk. Stir just until all ingredients are combined. Gently stir in raspberries and 1

teaspoon lemon peel. Fill each cup of 12 cup paper-lined muffin tins ¾ full with batter.

Combine topping ingredients, adding butter after other items are mixed together. Sprinkle

mixture over the top of each muffin. Bake 20-25 minutes or until golden brown. Combine

glaze ingredients; stir until smooth. Drizzle over warm muffins. Yield: 2 dozen muffins.

Nelson Family Recipe Book