Cinnamon-Sugared Rhubarb Muffins

The Recipe:
Muffin Ingredients:
2 cups AP Flour
½ cup Corn Flour (If you don’t have this, use all AP)
1 tsp Baking Soda
1 tsp Baking Powder
½ tsp Salt
1 lemon and zest
1 tsp Cinnamon
¼ tsp Ginger
¼ tsp Cloves
1 cup Regular or Soy Milk
1 cup Brown Sugar
¼ cup Oil
¼ cup Apple Sauce
1 Egg
1 tsp Vanilla
½ cup Rhubarb (or similar fruit)
½ Chopped Pecans or Walnuts (I don’t always add this in, but tastes great)
Topping Ingredients:
1 tbsp Melted Butter
1 tsp Cinnamon
1/3 cup Sugar
 My Method:
For the muffins, combine all of your dry ingredients and lemon zest. Add your lemon juice to milk to create buttermilk and let sit for a few minutes.
Combine your brown sugar, egg, oil, applesauce, vanilla, and milk in that order a mixing bowl. Slowly add your dry ingredients until combined.
Add fruit and nuts just until blended.
Scoop into oiled muffin tins (an ice cream scoop works well for this).
Melt butter, add sugar, and cinnamon and top muffins with mixture.
Bake at 350 degrees for 20 minutes or until toothpick comes out clean.
– If you have empty muffin cups, fill it half way with water. This will help your other muffins cook more evenly and it will keep any oil in the extra cups from burning!
– Ice Cream Scoops keep your muffins about the same size when portioning out.
Bake at 350-20 minutes.
Makes 18 muffins.

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