Rhubarb muffins
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Brown sugar |
| ½ | cup | Oil |
| 1 | Egg | |
| 2 | teaspoons | Vanilla |
| 1 | cup | Buttermilk |
| 1½ | cup | Rhubarb-diced |
| ½ | cup | Nuts-chopped |
| 2½ | cup | Flour |
| 1 | teaspoon | Soda |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Salt TOPPING |
| 1 | tablespoon | Oleo-melted |
| ⅓ | cup | Sugar |
| 1 | teaspoon | Cinnamon |
Directions
Beat well the sugar, oil, egg, vanilla, and buttermilk. Stir in rhubarb and nuts. Combine dry ingredients and stir into rhubarb mixture. Fill muffin papers ⅔ full. Combine topping ingredients and scatter over tops. Bake at 400' for 20-25 mins