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Dorothy Jayo
2005 Country Fair Creative Canola Oil Baking Contest Winner |
Yield: 12 muffins
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Muffin
Ingredients:
| 1 1/4 cup |
brown sugar |
300 mL |
| 1/2 cup |
canola oil |
125 mL |
| 1 |
egg |
1 |
| 1 cup |
buttermilk |
250 mL |
| 2 tsp |
vanilla |
10 mL |
| 1 1/2 cup |
finely diced rhubarb |
375 mL |
| 2 1/2 cup |
all purpose flour |
625 mL |
| 1 tsp |
baking soda |
5 mL |
| 1 tsp |
baking powder |
5 mL |
| 1/2 tsp |
salt |
2 mL |
Directions:
In large bowl, beat together brown sugar, canola oil, egg, buttermilk and vanilla. Stir in diced rhubarb.
In second bowl, sift together flour, baking soda, baking powder and salt. Stir dry ingredients in to canola oil mixture and stir only until ingredients are combined. Fill paper lined muffin tins 2/3 to ¾ full.
Topping
Ingredients:
| 1 Tbsp |
melted butter |
15 mL |
| 1/3 cup |
sugar |
75 mL |
| 1 tsp |
cinnamon |
5 mL |
Directions:
Mix topping ingredients together and scatter over tops of muffins. Press lightly into batter.
Bake at 400°F (200°C) for 20 to 25 minutes or until toothpick inserted into center of muffin comes out clean.
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