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Rhubarb Nut Muffins cont.
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1/2 teaspoon ground cinnamon
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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Printed from tasteofhome.com Oct 7, 2008Copyright Reiman Media Group, Inc © 2008 |