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Ingredients
| all-purpose flour (unsifted): 2 1/2 cups |
| baking soda: 1 tsp |
| ground cinnamon: 1 tsp |
| salt: 1 tsp |
| light brown sugar (packed): 1/2 cup |
| buttermilk: 1 cup |
| eggs: 1 |
| vanilla extract: 1 tsp |
| rhubarb (chopped): 2 1/2 cups |
| walnuts (chopped): 1/2 cup |
| granulated sugar: 1/2 cup |
| salted butter: 2 Tbl (softened) |
Rhubarb Muffins II
Credit: AllRecipes
User rating:
"Serve with cream cheese, butter or your own rhubarb sauce on the side."
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Prep Time
20 min -
Cook Time
20 min -
Servings
12 serving(s)
Tags
Directions
- Preheat oven to 325 degrees F (165 degrees C). Grease muffin cups or line with paper muffin liners.
- In a large bowl, combine flour, baking soda, cinnamon and salt. Set aside.
- In a medium bowl, combine brown sugar, buttermilk, egg and vanilla; mix. Fold in rhubarb and walnuts. Add to flour mixture, mixing just until moist. Spoon batter into prepared paper liners.
- In a small bowl, blend sugar and butter and sprinkle over each muffin.
- Bake in preheated oven for 20 minutes, or until toothpick inserted in middle comes out clean.