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Nutty Rhubarb Muffins |
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Serves: 12
Print this Recipe
This is one of the ways I use the rhubarb that grows abundantly here. I know people like this recipe, because I have been asked many times for it.
Mary Kay Morris, Cokato, Minnesota
3/4 cup packed brown sugar
1/2 cup buttermilk
1/3 cup vegetable oil
1 egg, beaten
1 teaspoon 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
In a small mixing bowl, combine brown sugar, buttermilk, oil, egg and vanilla; mix well. Set aside. In a medium mixing bowl, combine flour, baking soda and salt. Add egg mixture, rhubarb and nuts; stir just until combined. Spoon the batter into 12 greased muffin cups. Combine topping ingredients; sprinkle over tops of muffins. Bake at 375° for 20 minutes or until muffins test done.
© Copyright Reiman Publications, 1993-1997
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