From the kitchen of Stephanie Knewasser.  The
rhubarb strawberry center is what makes these
cinnamon muffins special.  
Mix:
1 1/2 c flour
1/2 c sugar
1 tsp cinnamon
2 tsp baking powder
1/2 tsp salt
Add:
1 egg
2/3 c buttermilk
1/4 c butter, softened
Mix until moist.  Set aside.

Filling:
1 c chopped fresh or frozen rhubarb
Micro 1 min.
Drain liquid.
Stir in:
1/4 c strawberry preserves

Line a muffin tin with 10 papers.

Put batter in each cup.
Put a little filling on top.
Put spoonful of batter on top.
Sprinkle with
cinnamon sugar.

Bake @ 400 for 15-20 minutes.

Makes 10 muffins
"What looks like half an apple? The other half."
Rhubarb Muffins
Search
HOME APPETIZERS BREADS COOKIES DESSERTS MAIN DISHES SIDES FAMILY TREES HOLIDAYS & CRAFTS MISC