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Rhubarb Nut Muffins
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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
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
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Printed from tasteofhome.com Oct 7, 2008Copyright Reiman Media Group, Inc © 2008 |