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

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.

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