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Brown Sugar Rhubarb Muffins

Brown Sugar Rhubarb Muffins
“I make these muffins often during rhubarb season. Guests at our inn love them,” says Florence Conklin, Cottonwood, Idaho. “For some crunch, I add our own state-grown black walnuts.”
20 ServingsPrep: 20 min. Bake: 20 min.

Ingredients

  • 3 cups all-purpose flour
  • 1-1/2 cups packed brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • 2/3 cup canola oil
  • 2 teaspoons vanilla extract
  • 2 cups diced fresh or frozen rhubarb
  • 1 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 the flour, brown sugar, baking soda and
  • salt. In a small bowl, beat the eggs, buttermilk, oil and vanilla.
  • Stir into dry ingredients just until moistened. Fold in rhubarb and
  • walnuts.
  • Fill greased or paper-lined muffin cups three-fourths full. Bake at
  • 375° for 18-20 minutes or until a toothpick comes out clean.
  • Cool for 5 minutes before removing from pans to wire racks. Serve
  • warm. Yield: 20 muffins.
© Taste of Home 2013

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Brown Sugar Rhubarb Muffins (continued)

Nutrition Facts: 1 serving (1 each) equals 268 calories, 12 g fat (1 g saturated fat), 22 mg cholesterol, 209 mg sodium, 35 g carbohydrate, 1 g fiber, 5 g protein.
© Taste of Home 2013