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Recipe of the Month May 2006

RHUBARB MUFFINS

Ingredients:

2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
1/2 cup brown sugar
1 cup buttermilk
1 egg
1 teaspoon vanilla
2 1/2 cups chopped fresh rhubarb
1/2 cup chopped walnuts
1/2 cup sugar
2 tablespoons butter, softened

Directions:

Combine flour, baking soda, cinnamon and salt in a large mixing bowl.

Mix together brown sugar, buttermilk, egg and vanilla in another bowl.

Fold in rhubarb and walnuts. Add this mixture to flour mixture and stir just until moist. Spoon batter into greased muffin tin or lined with paper muffin liners.

Blend sugar and butter together and sprinkle over each muffin.

Bake at 325 degrees for 20 minutes or until a toothpick in middle comes out clean. Makes 12 servings.
We have served these for a brunch and a breakfast and received rave reviews.
From: Pauline’s’ Rhubarb Cook Book

THE PTERODACTYL PRESS

Main Street

Cumberland IA 50843

We are designing a Harrisdale Diet featuring local foods and healthy diets based on scientific knowledge and local knowledge about food and eating. The Harrisdale diet draws from nutrition and health guidelines to develop an integrated food guidance system to help families make thoughtful food decisions.

Prior Months Recipes:
September 2005 Hot Chicken Salad

October 2005 Mom’s Fresh Apple Cake
November 2005 Horseradish Crusted Pork Chops
December 2005 Buttery Mint Carrots
January 2006 Asian Beef & Noodles
March/April 2006 Spicy Cranberry Chutney