Easy Rhubarb Muffins

Name: Easy Rhubarb Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 15 muffins.
Ingredients: 1-1/4 cups packed brown sugar; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 egg; 1 cup buttermilk; 2-1/2 cups all-purpose flour; 1/2 teaspoon salt; 1-1/2 cups diced fresh rhubarb; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 cup chopped nuts; TOPPING:; 1 teaspoon ground cinnamon; 1 tablespoon butter, softened; 1/3 cup sugar

Since I collect muffin recipes as well as rhubarb recipes, this one was a real find! These muffins are good either for breakfast with butter or as a dessert topped with whipped cream.

Ingredients

1-1/4 cups packed brown sugar
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 egg
1 cup buttermilk
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1-1/2 cups diced fresh rhubarb
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup chopped nuts
TOPPING:
1 teaspoon ground cinnamon
1 tablespoon butter, softened
1/3 cup sugar

Directions

In a bowl, combine first five ingredients; mix well. Stir in flour, salt, rhubarb, baking soda, baking powder and nuts. Pour into greased or paper-lined muffin cups. Mix topping ingredients; sprinkle over muffins and press lightly into batter. Bake at 375° for 15-18 minutes.

Nutrition Facts

1 each: 274 calories, 11g fat (2g saturated fat), 17mg cholesterol, 226mg sodium, 40g carbohydrate (24g sugars, 1g fiber), 4g protein.

Originally published as Rhubarb Muffins in Bountiful Harvest Cookbook

Reviews

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Average Rating:

Elora47

Aug 10, 2014

Very good! I froze most of them and then thawed them out as needed and they were just as good, plus the topping stayed crunchy.