MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Honey-Rhubarb Muffins
 Categories: Breads, Fruits, Snacks, Dairy
      Yield: 21 Servings
 
      1 tb Butter
    1/2 c  Granulated sugar
      1 lg Egg; slightly beaten
      1 c  Packed brown sugar
    2/3 c  Cooking oil
    1/2 c  Honey
    1/2 ts Vanilla
  2 1/2 c  All-purpose flour
      1 ts Baking soda
    1/2 ts Salt
    3/4 c  Sour milk *
  1 1/2 c  Chopped rhubarb
    1/2 c  Chopped nuts

MMMMM--------------------WHIPPED HONEY BUTTER-------------------------
    1/2 c  Softened butter
    1/4 ts Fine shredded lemon peel
    1/4 c  Honey
 
  For topping, in a small bowl, cut butter into granulated
  sugar until mixture resembles coarse crumbs; set aside.
  
  For muffins, line muffin cups with paper bake cups; set
  aside. In a large mixing bowl, combine egg, brown sugar,
  oil, honey and vanilla.
  
  In another bowl, stir together the flour, baking soda, and
  salt. Add dry ingredients to the egg mixture alternately
  with sour milk, stirring after each addition until
  moistened (batter should be lumpy). Gently fold in the
  chopped rhubarb and the chopped nuts.
  
  Fill muffin cups 2/3 full with batter. Sprinkle with
  topping. Bake in a 325ºF/163ºC oven for 35 to 40 minutes
  or until golden. Remove from pans. Serve warm or cool with
  Whipped Honey Butter.
  
  Makes about 21 muffins.
  
  WHIPPED HONEY BUTTER: In a small mixing bowl, combine
  butter and lemon peel. Gradually add honey, beating with
  an electric mixer on high speed until fluffy. Store,
  covered, in the refrigerator. Let butter spread stand at
  room temperature for about 1 hour before serving.
  
  * To make sour milk, place 1 tablespoon vinegar in glass
  measure. Add enough milk to make 3/4 cup.
  
  Midwest Living | May 2014
  
  MM Format by Dave Drum - 06 May 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

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