Wednesday, July 21, 2010
Rhubarb Streusel Muffins
To make these, mix up the batter using the recipe found here. Pour into foil-lined muffin cups about 2/3 full. For the streusel topping. Mix together (with fingers) 1/4 c. butter, 3/4 c. flour, 1/2 c. oats, 1/4 c. brown sugar, 1/4 c. sugar, and 1/4 c. chopped pecans. If the streusel is too gooey, add a little bit more flour and/or oats. The topping should be moist and crumbly. Place a spoonful of the streusel mixture on top of each filled muffin cup. Bake at 350F for about 30 min, until a toothpick inserted into the center of a muffin comes out clean and the tops are brown and crispy looking. Enjoy!