Rhubarb Nut Muffins
Taste of Home
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"Muffins are my weakness!" confesses Mary Kay Morris of Cokato, Minnesota. "When I make these to take to a gathering, I always come home with an empty plate."
SERVINGS: 10
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 15 min. Bake: 20 min. + cooling
Ingredients:
- 1-1/2 cups all-purpose flour
- 3/4 cup packed brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1/3 cup vegetable oil
- 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
- 1/2 cup chopped walnuts
- 1/2 teaspoon ground cinnamon
Directions:
In a large bowl, combine flour, brown sugar, baking soda and salt. In a small bowl, whisk the egg, oil, 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 a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: about 10 muffins.