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,
corn muffin recipe
brown sugar, baking soda and salt. Combine oil, egg, buttermilk, and vanilla;
basic muffin recipe
stir into dry ingredients just until moistened. Fold in rhubarb and walnuts. Fill greased
low fat muffin recipes
or paper-lined muffins cups two-thirds full. Combine topping ingredients; sprinkle over muffins. Bake at 3750 F for
basic muffin recipe
20-25 minutes or until muffins test done. Cool 10 minutes before removing to a
muffin top recipes
wire rack. Yields 10 muffins.
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