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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 24 |
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NIce sweet and sour combination in this muffin. Also freeze well for a quick convenient breakfast or snack. Ingredients:
sift together |
2 1/2 c flour |
1 tsp soda |
1 tsp baking powder |
1/4 tsp salt |
in a mixer bowl, combine and beat |
1 1/4 c packed brown sugar |
1/2 c vegetable oil |
1 egg |
2 tsp vanilla |
1 c buttermilk |
stir in 1 1/2 c peeled and finely diced rhubarb |
1/2 c coursely chopped walnuts or pecans |
topping |
2 t melted butter |
2/3 c sugar |
2 tsp cinnamon |
Directions:
1. Beat together brown sugar, oil, egg, vanilla, and buttermilk.
2. Stir in rhubarb and nuts.
3. Add sifted ingredients to the rubarb mixture just enough to blend.
4. Spoon into 24 med sized, greased or paperlined muffin cups.
5. Mix together topping ingredients.
6. spoon evenly over tops of muffins.
7. bake at 400 degrees for 20 min
8. These can be frozen for up to 3 months
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