Muffins: Cinnamon Nut Topped Rhubarb Muffins

posted by Mai 03-14-103 10:30 AM

Cinnamon Nut Topped Rhubarb Muffins

Muffin mix:
1 1/2 cups all-purpose flour
3/4 cup packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 egg, lightly beaten
1/2 cup buttermilk
1 teaspoon vanilla extract
1 cup rhubarb, diced
1/2 cup chopped walnuts

Topping:
1/4 cup packed brown sugar
1/4 cup chopped walnuts
1/2 teaspoon cinnamon


In a large mixing bowl, combine flour, brown sugar, baking soda and salt. Combine oil, egg, buttermilk, and vanilla; stir into dry ingredients just until moistened. Fold in rhubarb and walnuts. Fill greased or paper-lined muffins cups two-thirds full. Combine topping ingredients; sprinkle over muffins. Bake at 375F for 20-25 minutes or until muffins test done. Cool 10 minutes before removing to a wire rack.

Yields 10 muffins.

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