COTTAGE LIFE RECIPE CONTEST WINNER, 2000

FIRST PRIZE:

Hummingbird Delight Rhubarb Muffins // Maria Lagacé - Rocky Lake, MB 

Ingredients
 
Batter:
2 1/2 cupsall-purpose flour (625 ml)
1 tspbaking soda (5 ml)
1 tspsalt (5 ml)
1 tspcinnamon (5 ml)
1 egg
1 1/2 cupspacked brown sugar (375 ml)
1 cup milk (250 ml)
2/3 cup vegetable oil (150 ml)
1 tspvanilla extract (5 ml)
2 cups rhubarb, chopped

Topping:
1/2 cup granulated sugar (125 ml)
2 tspcinnamon (10 ml)
1 1/2 tbspbutter, melted (22 ml)
Instructions:

1. Combine flour, baking soda, salt, and cinnamon.
2. Beat egg, brown sugar, milk, oil, and vanilla in a large bowl until blended. Gradually add dry ingredients, mixing with a whisk just until smooth. Stir in rhubarb.
3. Scoop batter into paper-lined muffin cups, filling about three-quarters full.
4. Combine topping ingredients. Sprinkle about 1 tsp (5 ml) per muffin over batter.
5. Bake in preheated 375ºF (190ºC) oven for about 20 minutes, or until set. Makes about 2 dozen muffins.

Cottage Tips:
  1. If you use frozen rhubarb, thaw and pat dry before mixing with batter.