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Crunchy Top Rhubarb Muffins Recipe

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This recipe for Crunchy Top Rhubarb Muffins, by , is from Martin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rosie Kirschenheiter Jahner
Added: Sunday, June 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 C Brown Sugar
2 medium eggs
2 tsp.Vanilla Extract
1 tsp.Baking Soda
1/2 tsp.Baking Powder
3/4 C. Walnuts
1/2 C. Walnuts
1C. Cooking Oil
1C.Sour Cream
3 C. Flour
1tsp. Salt
2C. Rhubarb(diced)
2 tsp. Cinnamon

Directions:
Directions:
Mix 1 1/2 c. packed brown sugar,cooking oil,eggs,sour cream,and vanilla. Sift all dry ingredients except cinnamon, add to first mixture.Fold in rhubarb and 3/4 cup walnuts. Fill large muffin cups 2/3 full. Mix 1/2 cup walnuts, cinnamon and remaining brown sugar and top each muffin with 1tsp. of this mixture. Bake at 350 for 20 - 25 minutes.

Number Of Servings:
Number Of Servings:
Makes 24 large muffins
Personal Notes:
Personal Notes:
Linda got my boys all hooked on these muffins.

 

 

 

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