Rhubarb Nut Muffins
Yield
10 servingsPrep
10 minCook
25 minReady
35 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Muffin mix | |||
| 1 ½ | cups |
all-purpose flour
|
|
| ¾ | cup |
brown sugar
packed |
*
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ⅓ | cup |
vegetable oil
|
|
| 1 | Egg |
eggs
lightly beaten |
*
|
| ½ | cup |
buttermilk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
rhubarb
diced |
*
|
| ½ | cup |
walnuts
chopped |
|
| topping | |||
| ¼ | cup |
brown sugar
packed |
*
|
| ¼ | cup |
walnuts
chopped |
|
| ½ | teaspoon |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Muffin mix | |||
| 355 | ml |
all-purpose flour
|
|
| 177 | ml |
brown sugar
packed |
*
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 79 | ml |
vegetable oil
|
|
| 1 | Egg |
eggs
lightly beaten |
*
|
| 118 | ml |
buttermilk
|
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
rhubarb
diced |
*
|
| 118 | ml |
walnuts
chopped |
|
| topping | |||
| 59 | ml |
brown sugar
packed |
*
|
| 59 | ml |
walnuts
chopped |
|
| 2.5 | ml |
cinnamon
|
|
Directions
In a large mixing bowl, combine flour, brown sugar, baking soda and salt.
Combine oil, egg, buttermilk, and vanilla; stir into dry ingredients just until moistened.
Fold in rhubarb and walnuts. Fill greased or paper-lined muffins cups two-thirds full.
Combine topping ingredients; sprinkle over muffins.
Bake at 375℉ (190℃) for 20 to 25 minutes or until muffins test done.
Cool 10 minutes before removing to a wire rack.
Yields 10 muffins.
