Rhubarb Nut Muffins
| 1-1/2 | c. flour | 3/4 | c. packed brown sugar |
| 1/2 | tsp. baking soda | 1/2 | tsp. salt |
| 1/3 | c. vegetable oil | 1 | egg, lightly beaten |
| 1/2 | c. buttermilk | 1 | tsp. vanilla extract |
| 1 | c. diced fresh rhubarb | 1/2 | c. chopped walnuts |
| TOPPING: | | |
| 1/4 | c. packed brown sugar | 1/4 | c. chopped walnuts |
| 1/2 | tsp. ground cinnamon | | |
| | | |
|
 |
In a large 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 muffin cups tow-thirds full. Combine topping ingredients; sprinkle over muffins. Bake at 375 for 20-25 min. or until muffins test done. Cool 10 min. before removing to rack.
| | |
|
