Rhubarb Muffins

By newbaucher

It's rhubarb time! Evelyn Winchester of Hilton, New York has a sweet way to put this spring crop to use—her moist muffin recipe. "I had several rhubarb plants on our farm in Iowa," Evelyn explains. "Even though I moved east to be closer to my children and grandchildren, I still make these muffins. I even won a ribbon with them at the 4-H bake sale here."

Ingredients

• Topping:
• 1 egg
• 1 ¼ cups packed brown sugar
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 2 ½ cups all-purpose flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• ½ tsp. salt
• 1 ½ cups diced fresh rhubarb
• ½ cup chopped walnuts
• 1/3 cup sugar
• 1 tsp. ground cinnamon
• 1 tsp butter, melted

Details

Servings 1

Preparation

Step 1

In a mixing bowl, beat egg. Add brown sugar, buttermilk, oil and vanilla; beat for 1 minute. Combine dry ingredients; stir into sugar mixture just until moistened. Fold in rhubarb and walnuts.
Fill Greased or paper-lined muffin cups three-fourths full. Combine topping. Ingredients; sprinkle over muffins. Bake at 375° for 20-25 minutes or until a toothpick comes out clean.