Rhubarb Nut Muffins
Whenever I take these to a gathering, I almost always come home with an empty plate, which is good since muffins are my weakness!
PREP: 15 MIN. BAKE: 20 MIN. + COOLING MAKES: ABOUT 10 MUFFINS
11/2 cups all-purpose flour
3/4 cup packed brown sugar 1/2 tsp. baking soda
1/2 tsp. salt 1 large egg 1/3 cup canola oil 1/2 cup buttermilk 1 tsp. vanilla extract 1 cup diced fresh or frozen rhubarb 1/2 cup chopped walnuts TOPPING 1/4 cup packed brown sugar 1/2 cup chopped walnuts 1/2 tsp. ground cinnamon
1. In a large bowl, combine the first four ingredients. In a small bowl, whisk the egg, oil, buttermilk and vanilla. Stir into the dry ingredients just until moistened. Fold in rhubarb and walnuts.
2. Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over muffins. Bake at
375° until a toothpick comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pan to a wire rack. PER MUFFIN 307 cal., 15g fat (2g sat. fat), 22mg chol., 210mg sod., 39g carb. (23g sugars, 1g fiber), 6g pro.
RHUBARB NUT MUFFINS