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Rhubarb Nut Muffins Recipe

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This recipe for Rhubarb Nut Muffins is from The Markey Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/4 - cups flour
1 1/4 - cups packed brown sugar
3/4 - tsp. baking soda
3/4 - cup oil
1 1/2 - tsp vanilla
2 - eggs lightly beaten
3/4 - cup buttermilk
1 1/2 - cups diced rhubarb
3/4 - cup chopped walnuts

TOPPING:
1/3 - cup packed brown sugar
1/3 - cup chopped walnuts
2/3 - tsp. cinnamon
Directions:
Directions:
In a large bowl combine the flour; brown sugar; baking soda and salt. Separately combine oil; eggs; buttermilk and vanilla. Stir into the dry ingredients, just until moistened. Fold in the rhubarb and walnuts.
Fill muffin cups 2/3 full.
Combine topping ingredients and sprinkle over muffins.
Bake at 375º degrees for 20 - 25 minutes. Cool 10 minutes in the pan.

[you can substitute buttermilk with 3/4 cup of milk and 2 tsp. of vinegar or lemon juice].
Number Of Servings:
Number Of Servings:
18
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
Best if using fresh rhubarb.

 

 

 

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