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Rhubarb Crunch Muffins Recipe

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

Terry and Carolyn Willems
Added: Friday, July 24, 2009


1 1/4 cups brown sugar
1/2 cup vegetable oil
2 eggs
2 tsp vanilla
1 cup buttermilk
1 1/2 cups rhubarb, diced
1/2 cup chopped walnuts
2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt


1 1/2 tsp cinnamon
1 Tbsp butter, melted
1/2 cup brown sugar

Combine brown sugar, oil, eggs and vanilla. Beat with mixer until well blended. Stir in buttermilk, rhubarb and nuts. Combine flour, baking powder, baking soda and salt. Add all at once to rhubarb mixture. Stir just until moistened. Fill greased muffin cups 2/3 full. Mix together topping ingredients and sprinkle over tops of muffins, pressing gently into batter. Bake at 375 for 20 minutes.




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