Rhubarb nut muffins
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ----------muffin mix-------- | ||
| 1½ | cup | All-purpose flour |
| ¾ | cup | Packed brown sugar |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| ⅓ | cup | Vegetable oil |
| 1 | Egg; lightly beaten | |
| ½ | cup | Buttermilk |
| 1 | teaspoon | Vanilla extract |
| 1 | cup | Rhubarb; diced |
| ½ | cup | Chopped walnuts --------topping--------- |
| ¼ | cup | Packed brown sugar |
| ¼ | cup | Chopped walnuts |
| ½ | teaspoon | Cinnamon |
Directions
Recipe by: Taste of Home April/May 96 In a large mixing bowl, combine flour, brown sugar, baking soda and salt. Combine oil, egg, buttermilk, and vanilla; stir into dry ingredients just until moistened. Fold in rhubarb and walnuts. Fill greased or paper-lined muffins cups two-thirds full.
Combine topping ingredients; sprinkle over muffins. Bake at 3750 F for 20-25 minutes or until muffins test done. Cool 10 minutes before removing to a wire rack. Yields 10 muffins.
Posted to Master Cook Recipes List, Digest #109 Date: Wed, 05 Jun 1996 07:39:51 -0700 From: Gerald Edgerton <jerrye@...>