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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 1 |
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Serve with cream cheese, butter or your own rhubarb sauce on the side. Ingredients:
2 1/2 cups all-purpose flour |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1 teaspoon salt |
1/2 cup packed brown sugar |
1 cup buttermilk |
1 egg |
1 teaspoon vanilla extract |
2 1/2 cups chopped fresh rhubarb |
1/2 cup chopped walnuts |
1/2 cup white sugar |
2 tablespoons butter, softened |
Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Grease muffin cups or line with paper muffin liners.
2. In a large bowl, combine flour, baking soda, cinnamon and salt. Set aside.
3. In a medium bowl, combine brown sugar, buttermilk, egg and vanilla; mix. Fold in rhubarb and walnuts. Add to flour mixture, mixing just until moist. Spoon batter into prepared paper liners.
4. In a small bowl, blend sugar and butter and sprinkle over each muffin.
5. Bake in preheated oven for 20 minutes, or until toothpick inserted in middle comes out clean.
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