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Title: Rhubarb Nut Muffins
Categories: Bread Muffins
Yield: 6 Servings
| 1 1/2 | c | All-Purpose Flour |
| 3/4 | c | Packed Brown Sugar |
| 1/2 | ts | Baking Soda |
| 1/2 | ts | Salt |
| 1/3 | c | Vegetable Oil |
| 1 | Egg -- Lightly Beaten | |
| 1/2 | c | Buttermilk |
| 1 | ts | Vanilla Extract |
| 1 | c | Rhubarb -- Diced |
| 1/2 | c | Chopped Walnuts |
| 1/4 | c | Packed Brown Sugar |
| 1/4 | c | Chopped Walnuts |
| 1/2 | ts | Cinnamon |
| Muffin Mix-------- | ||
| Topping--------- |
In a large mixing bowl, combine flour, brown sugar, baking soda and salt. Combine oil, egg, buttermilk, and vanilla; stir into dry ingredients just until moistened. Fold in rhubarb and walnuts. Fill greased or paper-lined muffins cups two-thirds full. Combine topping ingredients; sprinkle over muffins. Bake at 3750 F for 20-25 minutes or until muffins test done. Cool 10 minutes before removing to a wire rack. Yields 10 muffins.
Recipe By : Taste of Home April/May 96