Rhubarb Nut Muffins
TOTAL TIME: Prep: 15 min. Bake: 20 min.
YIELD: about 10 muffins.
Muffins are my weakness! When I make these to take to a gathering, I always come home with an empty plate. —Mary Kay Morris, Cokato, Minnesota
Ingredients
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1-1/2 cups all-purpose flour
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3/4 cup packed brown sugar
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 large egg, room temperature
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1/3 cup canola oil
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1/2 cup buttermilk
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1 teaspoon vanilla extract
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1 cup diced fresh or frozen rhubarb
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1/2 cup chopped walnuts
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TOPPING:
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1/4 cup packed brown sugar
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1/2 cup chopped walnuts
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1/2 teaspoon ground cinnamon
Directions
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1.
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.
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2.
Fill 10 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.
Nutrition Facts
1 muffin: 307 calories, 15g fat (2g saturated fat), 22mg cholesterol, 210mg sodium, 39g carbohydrate (23g sugars, 1g fiber), 6g protein.
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