Rhubarb Muffins
These scrumptious breakfast muffins are made with buttermilk, diced rhubarb and chopped nuts.
Yield
12 servingsPrep
20 minCook
20 minReady
40 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cup |
brown sugar
|
*
|
| ½ | cup |
vegetable oil
|
|
| 1 | each |
eggs
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 1 | cup |
buttermilk
|
|
| 1 ½ | cup |
rhubarb
diced |
*
|
| ½ | cup |
nuts
chopped |
|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | tablespoon |
margarine
or butter, melted |
|
| ⅓ | cup |
sugar
|
|
| 1 | teaspoon |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
brown sugar
|
*
|
| 118 | ml |
vegetable oil
|
|
| 1 | each |
eggs
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 237 | ml |
buttermilk
|
|
| 355 | ml |
rhubarb
diced |
*
|
| 118 | ml |
nuts
chopped |
|
| 591 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 15 | ml |
margarine
or butter, melted |
|
| 79 | ml |
sugar
|
|
| 5 | ml |
cinnamon
|
|
Directions
Beat well the sugar, oil, egg, vanilla, and buttermilk. Stir in rhubarb and nuts. Combine dry ingredients and stir into rhubarb mixture. Fill muffin papers ⅔ full. Combine topping ingredients and scatter over tops. Bake at 400℉ (200℃). for 20 to 25 mins.
