Tuesday, May 15, 2007

Rhubarb Nut Muffins

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 vegetable oil
1/2 cup buttermilk
1 teaspoon vanilla extract
1 cup diced fresh or frozen rhubarb
1/2 cup chopped walnuts

1/4 cup packed brown sugar
1/2 cup chopped walnuts
1/2 teaspoon ground cinnamon

15 min.
20 min.
35 min.

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.

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