Rhubarb nut muffins

Rhubarb nut muffins
Rhubarb nut muffins

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • 1-1/2

    cups all-purpose flour

  • 3/4

    cup packed brown sugar

  • 1/2

    teaspoon baking soda

  • 1/2

    teaspoon salt

  • 1

    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. Yield: about 10 muffins.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: