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Rhubarb Nut Muffins

Name: Rhubarb Nut Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: about 10 muffins.
Ingredients: 1-1/2 cups all-purpose flour; 3/4 cup packed brown sugar; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 large egg; 1/3 cup canola 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

13 reviews

Test Kitchen Approved

Total Time

Prep: 15 min. Bake: 20 min. + cooling

Makes

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

Rhubarb Nut Muffins Recipe photo by Taste of Home

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Ingredients

1-1/2 cups all-purpose flour
3/4 cup packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1/3 cup canola 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

Directions

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 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.

Rhubarb Nut Muffins

Total Time

Makes

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Ingredients

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