1 1/2 cups Flour
1/2 cup Sugar
2 tsp Baking Powder
1 tsp Cinnamon
1/4 tsp Salt
1 Egg, beaten
2/3 cup Buttermilk
1/4 cup Butter, melted
1/2 cup chopped fresh or frozen Rhubarb, thawed and drained
1/4 cup Mango Jam (Peach preserves can be used if Stage 2)
Extra sugar and cinnamon
After chopping the rhubarb sprinkle about a tsp of sugar on top and let sit. In a bowl, combine flour, sugar, baking powder, cinnamon and salt. Combine egg, buttermilk and butter; stir into dry ingredients just until moistened. Spoon 1 tablespoon of batter into nine greased or paper-lined muffin cups. Combine rhubarb and jam; place 1 tablespoon in the center of each muffin (do not spread). Top with remaining batter. Combine 1 tablespoon of sugar and 1/4 tsp of cinnamon; sprinkle over batter. Bake at 400* for 20 minutes or until top of muffin springs back when lightly touched in the center.
Yield: 9 muffins