INGREDIENTS
Filling:
1 1/2 Cup chopped rhubarb
1/3 Cup water
1 Tablespoons fresh lemon juice
1/2 Cup sugar
1 1/2 Tablespoons of cornstarch
Muffin Mix:
2 Cups flour
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 Cup sugar
1 egg, beaten
1 Cup buttermilk
1/3 Cup butter, melted
Streusel Topping:
1/2 Cup brown sugar
1/3 Cup flour
1/4 Cup butter, softened
1/2 teaspoon of cinnamon, if desired
METHOD
Combine the filling ingredients in medium sauce pan. Cook over low heat stirring until thickened. Set aside.
Mix muffin dry ingredients and muffin wet ingredients separately, then combine.
Fill muffin tins half full with batter. Dot with rhubarb filling, and fill with the remaining batter. Sprinkle the topping evenly over muffins.
Bake at 400 degrees F. for 20 minutes.
Enjoy!
