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Rhubarb Nut Muffins

Rhubarb Nut Muffins
"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."
10 ServingsPrep: 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 canola 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.
© Taste of Home 2013

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Rhubarb Nut Muffins (continued)

Nutrition Facts: 1 serving (1 each) equals 307 calories, 15 g fat (2 g saturated fat), 22 mg cholesterol, 210 mg sodium, 39 g carbohydrate, 1 g fiber, 6 g protein.
© Taste of Home 2013