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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Crunchy Top Rhubarb Muffins Recipe

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This recipe for Crunchy Top Rhubarb Muffins is from Martin Family Cookbook, 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 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 350º 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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