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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 15 |
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Since I collect muffin recipes as well as rhubarb recipes, this one was a real find! These muffins are good either for breakfast with butter or as a dessert topped with whipped cream. Ingredients:
1-1/4 cups packed brown sugar |
1/2 cup vegetable oil |
2 teaspoons vanilla extract |
1 egg |
1 cup buttermilk |
2-1/2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1-1/2 cups diced fresh rhubarb |
1 teaspoon baking soda |
1 teaspoon baking powder |
1/2 cup chopped nuts |
topping: |
1 teaspoon ground cinnamon |
1 tablespoon butter, softened |
1/3 cup sugar |
Directions:
1. In a bowl, combine first five ingredients; mix well. Stir in flour, salt, rhubarb, baking soda, baking powder and nuts. Pour into greased or paper-lined muffin cups. Mix topping ingredients; sprinkle over muffins and press lightly into batter. Bake at 375° for 15-18 minutes. Yield: 15 muffins.
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