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Rhubarb: Brown Sugar Rhubarb Muffins

Source of Recipe

Florence C. - Taste of Home Magazine


List of Ingredients

3 cups all-purpose flour

1-1/2 cups packed brown sugar

1 teaspoon baking soda

1 teaspoon salt

2 eggs

1 cup buttermilk

2/3 cup vegetable oil

2 teaspoons vanilla extract

2 cups diced fresh or frozen rhubarb

1 cup chopped walnuts

TOPPING:

1/4 cup packed brown sugar

1/4 cup chopped walnuts

1/2 teaspoon ground cinnamon



Recipe

In a large bowl, combine the flour, brown sugar, baking soda and salt. In a small bowl, beat the eggs, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb and walnuts.

Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.


Yield: 20 muffins.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.