Rhubarb Nut Muffins
Ingredients
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11⁄2 cups flour
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3⁄4 cup packed brown sugar
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1⁄2 tsp baking soda
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1⁄2 tsp salt
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1⁄2 cup buttermilk
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1 lg egg, room temperature
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1⁄3 cup vegetable oil
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1 tsp vanilla
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1 cup diced rhubarb
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1⁄2 cup chopped walnuts
Topping
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1⁄4 cup packed brown sugar
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1⁄2 cup chopped walnuts
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1⁄2 tsp cinnamon
Directions
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In a large bowl, combine flour, brown sugar, baking soda and salt.
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In a small bowl, whisk the egg, oil, buttermilk and vanilla.
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Stir into dry ingredients just until moistened.
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Fold in rhubarb and walnuts.
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Fill greased or paper-lined muffin cups two-thirds full.
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Combine topping ingredients; sprinkle over muffins.
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Bake at 375°F for 20-25 minutes or until a toothpick comes out clean.
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Cool for 5 minutes before removing from pan to a wire rack.