I have lots of rhubarb in the garden and wanted to use some of it up. I modified a rhubarb muffins/loaves recipe from Canadian Living to make these muffins more baby friendly.
They turned out moist and delicious! Especially on the first day. I froze most of them a few hours after I made them so that I can pop one out in the morning to send with Jane to daycare.
18 muffins or 2 loavesIngredients
2-1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/3 cup packed brown sugar
1/2 cup melted butter
1/4 cup vegetable oil
1 egg
1 cup buttermilk
1 tsp vanilla
1 mashed banana
2 cups chopped rhubarb
Topping
3 tbsp packed brown sugar
3 tbsp dry oatmeal
1 tbsp butter, melted
1/2 tsp cinnamon
Preparation
In large bowl, combine flour, baking soda and salt. In separate bowl, blend sugar with melted butter and oil; whisk in egg, buttermilk, vanilla and mashed banana. Stir into dry ingredients along with rhubarb just until flour is incorporated. Spoon into greased or paper-lined muffin tins, filling three-quarters full, or spoon into two greased 8- x 4-inch (1.5 L) loaf pans.
Topping: Combine sugar, butter, oatmeal and cinnamon; sprinkle over batter. Bake in 350°F (180°C) oven for 20 to 25 minutes for muffins, 40 to 45 minutes for loaves, or until cake tester inserted into centre comes out clean. Let cool in pans for 10 minutes before removing to let cool completely.
The original version of this recipe (not modified to be more suitable for small children) can be found at http://
