Since rhubarb is plentiful this time of year, here is a recipe for rhubarb honey muffins for the repository. Pictures of the finished product attached.


  • 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 Golden Harvest honey
  • 1/2 teaspoon vanilla
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup sour milk
  • 1 1/2 cups chopped fresh or frozen rhubarb


For topping, in a small bowl, cut butter into granulated 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. Fill muffin cups 2/3 full with batter. Sprinkle with topping. Bake in a 325°F oven for 35 to 40 minutes or until golden. Remove from pans. Serve warm or cool. Makes about 21 muffins.