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A beautiful springtime muffin. Sweet, tart and perfectly spiced with cardamom.
Preheat oven to 400°F. Spray a 12-count standard size muffin tin with nonstick spray.
For the muffins:
Mix egg, milk and oil in a small bowl. In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon and nutmeg. Add the wet ingredients into the dry ingredients and stir. Do not over mix. Fold in the rhubarb. Spoon into muffin tin and let it rest a few minutes while you prepare the topping.
For the topping:
In a small bowl, mix together all of the topping ingredients, using a fork or rigid pastry blender to combine. You are aiming for some pea-sized pieces of crunchy topping. Sprinkle mixture evenly over muffin batter.
Place pan in the preheated oven and bake until golden, about 18 to 20 minutes. Remove pan from the oven and set it on a rack. Let muffins rest in the pan for 5 minutes before removing them to a wire rack to cool. Serve warm or at room temperature. The muffins are best the day they are baked, as that is when the topping is the crunchiest.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!