Ingredients
1 tablespoon butter
1/2 cup granulated sugar
1 egg, slightly beaten
1 cup packed brown sugar
2/3 cup cooking oil
1/2 cup honey
1/2 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
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For Topping: In a small bowl, cut butter into sugar until mixture resembles coarse crumbs; set aside. For Muffins: Line muffin cups with paper bake cups. Set aside. In a large mixing bowl, combine egg, brown sugar, oil, honey and vanilla. In another bowl, stir together the flour, baking soda and salt. Add dry ingredients to the egg mixture alternately with sour milk, stirring after each addition until moistened (batter should be lumpy). Gently fold in the chopped rhubarb and the chopped nuts. Fill muffin cups 2/3 full. Sprinkle with topping. Bake in a 325° oven 35 to 40 minutes or until golden. Remove from pans. Serve warm or cool with Whipped Honey Butter. Whipped Honey Butter: In a small mixing bowl, combine butter or margarine and lemon peel. Gradually add honey, beating with an electric mixer on high speed until fluffy. Store, covered, in refrigerator. Let butter spread stand at room temperature for about 1 hour before serving.
RecipeNLG
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Raw unfiltered honey — baking, glazes, tea, cheese boards
Dark robust buckwheat honey — intense, molasses-like, gingerbread
Light acacia honey — delicate flavor, stays liquid, cheese pairing
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Raw unfiltered honey — baking, glazes, tea, cheese boards
Dark robust buckwheat honey — intense, molasses-like, gingerbread
Light acacia honey — delicate flavor, stays liquid, cheese pairing