Rhubarb Nut Muffins

Country Woman - - LET’S EAT - —MARY KAY MOR­RIS COKATO, MN

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

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