Rhubarb nut muffins

Rhubarb nut muffins

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1-½

    cups all-purpose flour

  • ¾

    cup packed brown sugar

  • ½

    teaspoon baking soda

  • ½

    teaspoon salt

  • 1

    egg

  • cup canola oil

  • ½

    cup buttermilk

  • 1

    teaspoon vanilla extract

  • 1

    cup diced fresh or frozen rhubarb

  • ½

    cup chopped walnuts

  • TOPPING:

  • ¼

    cup packed brown sugar

  • ½

    cup chopped walnuts

  • ½

    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.


Nutrition

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