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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Crunchy Topped Rhubarb Muffins Recipe

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This recipe for Crunchy Topped Rhubarb Muffins is from The gorzycki 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:  
1 1/2 C. brown sugar, packed, 3/4 C. oil, 2 eggs, 1 C buttermilk, 2 tsp. vanilla, 3 C. flour, 1 tsp soda, 1 tsp. salt, 3/4 C. chopped nuts, 2 C. finely sliced rhubarb,
Topping:
1/2 C. brown sugar, 2 tsp. cinnamon, 1/2 C. chopped nuts.
Directions:
Directions:
Combine, sugar, oil, eggs, milk and vanilla in mixing bowl, mix well. Sift flour, soda and salt together, Stir into liquid mixture, Blend in nuts and rhubarb. Spoon into muffins tins and sprinkle with topping. Bake @ 325º for 25 to 30 mins.
Personal Notes:
Personal Notes:
Given to Charlotte by Wanda Wirth

 

 

 

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