These muffins would make a great grab and go breakfast or brunch item. If you don’t happen to have any rhubarb on hand, blueberries can be subbed instead.
2 c. chopped rhubarb
½ c. flour
1 ½ c. sugar
½ c. margarine
2 tsp. baking powder
2 c. flour
1 c. milk
½ c. brown sugar
Sprinkle ½ cup flour over rhubarb and set aside. Cream sugar and margarine; add egg. Combine dry ingredients and add to creamed mixture with milk. Stir until slightly mixed. Add rhubarb mixture and stir gently. Fill muffin tins ⅔ full. Sprinkle with brown sugar. Bake at 350° for 25 minutes. Makes 20 muffins.
Blueberries may be substituted for the rhubarb.
This recipe is from The Pocahontas Community Hospital 25 Years of Caring 1967 – 1992 cookbook and is used with permission.