Rhubarb Nut Muffins Recipe
Ingredients
1-1/2 cups all-purpose flour
3/4 cup packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 egg, lightly beaten
1/2 cup buttermilk
1 teaspoon vanilla extract
1 cup diced fresh or frozen rhubarb
1/2 cup chopped walnuts
TOPPING:
1/4 cup packed brown sugar
1/4 cup chopped walnuts
1/2 teaspoon ground cinnamon
Directions
In a large bowl, combine flour, brown sugar, baking soda and salt.
Combine oil, egg, buttermilk and vanilla; stir into dry ingredients just until moistened.
Fold in rhubarb and walnuts.
Fill greased or paper-lined muffin cups two-thirds full.
Combine topping ingredients; sprinkle over muffins.
Bake at 375° for 20-25 minutes or until muffins test done.
Cool 10 minutes before removing to a wire rack.
Combine oil, egg, buttermilk and vanilla; stir into dry ingredients just until moistened.
Fold in rhubarb and walnuts.
Fill greased or paper-lined muffin cups two-thirds full.
Combine topping ingredients; sprinkle over muffins.
Bake at 375° for 20-25 minutes or until muffins test done.
Cool 10 minutes before removing to a wire rack.
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