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Rhubarb Nut Muffins | Cook Books » Taste of Home Recipe Book

Rhubarb Nut Muffins


Serving Size : 6
Ingredients
for prepare Rhubarb Nut Muffins
:
Amount Measure Ingredient - Preparation Method
Muffin Mix
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
1/3 Cup Vegetable Oil
1 Egg - Lightly Beaten
1/2 Cup Buttermilk
1 Teaspoon Vanilla Extract
1 Cup Rhubarb - Diced
1/2 Cup Chopped Walnuts
Topping-
rhubarb nut muffins
1/4 Cup Packed Brown Sugar
1/4 Cup Chopped Walnuts
1/2 Teaspoon Cinnamon
recipe Rhubarb Nut Muffins

In a large mixing bowl, combine flour, brown sugar,
italian cook books
baking soda and salt. Combine oil, egg, buttermilk, and vanilla; stir into
recipes to cook wild turkey
dry ingredients just until moistened. Fold in rhubarb and walnuts. Fill greased or paper-lined muffins cups two-thirds full.
Rhubarb Nut Muffins
Combine topping ingredients; sprinkle over muffins. Bake at 3750 F for 20-25 minutes or until
gluten free cookbook
muffins test done. Cool 10 minutes before removing to a wire rack. Yields

cookbooks

10 muffins.






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