Nutty Rhubarb Muffins

“I make these at least twice a week during rhubarb season. My family loves them.”

Recipe

Nutty Rhubarb Muffins

• 3/4 cup brown sugar
• 1/2 cup buttermilk
• 1/3 cup vegetable oil
• 1 egg
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup diced rhubarb
• 1/2 cup chopped nuts

Topping:

• 1/4 cup brown sugar
• 1/4 cup chopped nuts
• 1/2 teaspoon ground cinnamon

Preheat oven to 375 degrees. In a small bowl, mix sugar, egg, vanilla, oil, and buttermilk. In a medium-size bowl, mix flour, baking soda and salt. Stir sugar mixture into flour mixture and blend until evenly moistened. Stir in rhubarb and nuts. Spoon into well-greased and floured muffin tins. Stir together topping ingredients and sprinkle evenly over the top of each muffin. Bake about 20 minutes, or until center springs up when touched. Makes one dozen muffins.

Tips From Our Test Kitchen: These muffins are good for breakfast, with a cup of mid-morning coffee, or even as a dessert.

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