Rhubarb-banana muffins

A few days ago, I was looking through my cookbooks to find a new recipe. I had some ripe bananas that I needed to use up. I found a recipe for rhubarb-banana muffins in my Better Homes and Gardens Annual Recipes Cookbook (from 2008) and knew I had to try it out. We were not disappointed--they are delicious!

They are moist and sweet, especially with that sugar topping--yum! Enjoy.:)

1/2 cup granulated sugar

2 tablespoons butter, softened

2-3/4 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs, beaten

1 cup packed brown sugar

1 cup mashed banana (3 large)

1/2 cup cooking oil

1-1/2 cups frozen chopped rhubarb, thawed and drained

1. Preheat oven to 400 degrees. Lightly grease 24 muffin cups or line with paper bake cups. In bowl combine granulated sugar and softened butter. Using your fingers, combine until crumbly; set aside.

2. In large mixing bowl combine flour, baking powder, cinnamon, baking soda, and salt. Make well in the center; set aside.

3. In medium mixing bowl combine eggs, brown sugar, mashed banana, and cooking oil. Add egg mixture all at once to dry mixture. Stir just until moistened (batter should be lumpy). Fold in rhubarb.

4. Spoon batter into prepared muffin cups, filling each two-thirds full. Sprinkle with granulated sugar mixture. Bake about 18 minutes or until toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack 5 minutes. Remove from muffin cups; serve warm.