Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 307
  • Fat:
  • 15 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 22 mg
  • Sodium:
  • 210 mg
  • Carbohydrate:
  • 39 g
  • Fiber:
  • 1 g
  • Protein:
  • 6 g


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Rhubarb Nut Muffins

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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.


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