Rhubarb Nut Muffins

* Exported from MasterCook *

Rhubarb Nut Muffins

Recipe By : Taste of Home April/May 96
Serving Size : 6 Preparation Time :0:00
Categories : Breakfast Breakfast & Brunch
Muffins

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
----------Muffin Mix--------
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---------
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. Combi
ne oil, egg, buttermilk, and vanilla; stir into dry ingredients just until mois
tened. Fold in rhubarb and walnuts. Fill greased or paper-lined muffins cups tw
o-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 removin
g to a wire rack. Yields 10 muffins.

- - - - - - - - - - - - - - - - - -