Sunday, May 23, 2010

Rhubarb Nut Muffins

Rhubarb Nut Muffins

I love rhubarb and these are my favorite muffins. They are even better the next day.  If there are any left over, they will freeze well.

1 1/2 cups flour
3/4 cup 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 diced fresh rhubarb
1/2 cup chopped walnuts or pecans
1/4 cup brown sugar
1/4 cup finely chopped walnuts or pecans
1/2 teaspoon ground cinnamon

1. In a large bowl, combine flour, brown sugar, baking soda and salt.
2. In a small bowl combine oil, egg, buttermilk and vanilla; stir into dry ingredients just until moistened.
3. Fold in rhubarb and walnuts.
4. Fill greased or paper lined muffin cups two-third full. Makes 8 regular or 6 large muffins.
5. Combine topping ingredients and sprinkle on top of each muffin.
6. Bake 350 for 25 minutes for the giant muffins. (less time on the regular size muffins)

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