Rhubarb Nut Muffins

By á-47

Ingredients

• 11/2 cups flour
• 3/4 cup packed brown sugar
• 1/2 tea. baking soda
• 1/2 tea. salt
• 1 egg
• 1/3 cup canola oil
• 1/2 cup butter milk
• 1 tea. vanilla
• 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 tea. cinnamon

Preparation

Step 1

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 2/3 full. Combine topping ingredients; sprinkle over muffins. Bake at 375 degrees for20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Yield about 10 muffins