Prep 15 mins
Cook 30 mins
all I can say is oh YUMMMY!
- 177.44 ml brown sugar
- 118.29 ml oil
- 1 egg
- 118.29 ml buttermilk, sour milk (add soda to milk and allow to stand)
- 2.46 ml salt
- 4.92 ml vanilla
- 354.88 ml flour
- 2.46 ml baking soda
- 118.29 ml nuts
- 236.59 ml finely chopped rhubarb
- 59.14 ml brown sugar
- 1.23 ml cinnamon
- 59.14 ml nuts
- Combine sugar, oil, egg, buttermilk and vanilla.
- Mix well.
- Combine flour, salt, and soda and add to oil mixture.
- Add rhubarb and nuts.
- Full muffin pan 2/3 full.
- Combine topping and sprinkle on top of batter.
- Bake 30 minutes at 325 degrees.
These muffins turn out to be cake like...very moist and delicious. Some changes I would do next time: double the recipe as I only got 9 large muffins (they tend to go really fast). I did use frozen rhubarb that I thawed and squeezed some of the liquid out of. I found that it was a little light on the rhubarb, so next time, I would add about 1/2 cup more. Good muffin recipe...one that I would do again. Thanks for the posting!
These are really moist and not too sweet - the tartness of the rhubarb is there. I left out the nuts, and they were still very good!
These turned out Yummy!! I did make a few changes (sorry I can't help myself sometimes!) I used 1 cup whole wheat flour and 1/2 cup white flour. Replaced the egg with flax seed, reduced the sugar to 1/2 cup, left out the nuts (my kids don't like them) and didn't use the topping. I just sprinkled on some of my lowfat pumpkin granola for crunch. I also doubled the rhubarb and used some I had frozen from this past summer. I just thawed and squeezed out some of the moisture. I got 6 pretty large muffins. I baked them at the recommended temperature in a convection for approx. 35 minutes. They were DELICIOUS!! Thanks for a great recipe!!