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Crunchy Topped Rhubarb Muffins Recipe

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This recipe for Crunchy Topped Rhubarb Muffins is from ., 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:  
3/4 c brown sugar, firmly packed
1/3 c oil
1 egg
1/2 c buttermilk or soured milk
1 tsp vanilla
1 1/2 c flour
1/2 tsp baking soda
1/2 tsp salt
1/2 c chopped nuts
1 c finely sliced rhubarb

Topping:
1/4 c brown sugar
1/2 tsp cinnamon
1/4 c finely chopped nuts
Directions:
Directions:
Preheat oven to 325. Combine sugar, oil, egg, buttermilk and vanilla in a mixing bowl. Sift together flour, baking soda and salt. Stir into buttermilk mixture. Blend in nuts and rhubarb. Spoon into greased muffin pans, filling cups almost 2/3 full. Sprinkle with topping. Bake 25-30 minutes.
Option: Bake in 9" loaf pan about 45 minutes at 325.

 

 

 

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