Brown Sugar Rhubarb Muffins |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 20 |
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âI make these muffins often during rhubarb season. Guests at our inn love them,â says Florence Conklin, Cottonwood, Idaho. âFor some crunch, I add our own state-grown black walnuts.â Ingredients:
3 cups king arthur unbleached all-purpose flour |
1-1/2 cups packed brown sugar |
1 teaspoon baking soda |
1 teaspoon salt |
2 eggs |
1 cup buttermilk |
2/3 cup canola oil |
2 teaspoons vanilla extract |
2 cups diced fresh or frozen rhubarb |
1 cup chopped walnuts |
topping: |
1/4 cup packed brown sugar |
1/4 cup chopped walnuts |
1/2 teaspoon ground cinnamon |
Directions:
1. In a large bowl, combine the flour, brown sugar, baking soda and salt. In a small bowl, beat the eggs, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb and walnuts.
2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 20 muffins.
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