Brown Sugar Rhubarb Muffins
TOTAL TIME: Prep: 20 min. Bake: 20 min.
YIELD: 20 muffins.
“I make these muffins often during rhubarb season. Guests at our inn love them,” says Florence Conklin, Cottonwood, Idaho. “For some crunch, I add our own state-grown black walnuts.”
Ingredients
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3 cups all-purpose flour
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1-1/2 cups packed brown sugar
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1 teaspoon baking soda
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1 teaspoon salt
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2 eggs
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1 cup buttermilk
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2/3 cup canola oil
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2 teaspoons vanilla extract
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2 cups diced fresh or frozen rhubarb
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1 cup chopped walnuts
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TOPPING:
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1/4 cup packed brown sugar
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1/4 cup chopped walnuts
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1/2 teaspoon ground cinnamon
Directions
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1.
In a large bowl, combine the flour, brown sugar, baking soda and salt. In a small bowl, beat the eggs, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb and walnuts.
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2.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts
1 each: 268 calories, 12g fat (1g saturated fat), 22mg cholesterol, 209mg sodium, 35g carbohydrate (20g sugars, 1g fiber), 5g protein.
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