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Nutty Rhubarb Muffins

 Nutty Rhubarb Muffins
This is one of the ways I use the rhubarb that grows abundantly here. I know people like this recipe, because I've been asked many times for it.
12 ServingsPrep/Total Time: 30 min.

Ingredients

  • 3/4 cup packed brown sugar
  • 1/2 cup buttermilk
  • 1/3 cup canola oil
  • 1 egg, beaten
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup diced rhubarb
  • 1/2 cup chopped nuts
  • TOPPING:
  • 1/4 cup packed brown sugar
  • 1/4 cup chopped nuts
  • 1/2 teaspoon ground cinnamon

Directions

  • In a small bowl, combine brown sugar, buttermilk, oil, egg and
  • vanilla. Set aside.
  • In a small bowl, combine the flour, baking soda and salt. Add egg
  • mixture; stir just until combined. Stir in rhubarb and nuts. Spoon
  • into 12 greased muffin cups. Combine the topping ingredients;
  • sprinkle over muffins. Bake at 375° for 20 minutes or until a
  • toothpick inserted in the center comes out clean. Yield: 1 dozen.

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Nutty Rhubarb Muffins (continued)

Nutritional Facts: 1 serving (1 each) equals 259 calories, 11 g fat (1 g saturated fat), 18 mg cholesterol, 175 mg sodium, 36 g carbohydrate, 1 g fiber, 5 g protein.