Rhubarb Muffins

Submitted by ratherbeswimmin

"Getting ready for dad's spring rhubarb."

 

• Ready In: 40mins
• Ingredients: 14
• Yields: 12 -18 muffins (estimate)

ingredients

• 354.88 ml brown sugar
• 59.14 ml oil
• 2 eggs
• 9.85 ml vanilla
• 236.59 ml buttermilk
• 354.88 ml finely diced rhubarb
• 118.29 ml chopped walnuts or 118.29 ml pecans
• 591.47 ml all-purpose flour
• 4.92 ml baking powder
• 4.92 ml baking soda
• 2.46 ml salt

• Topping

• 78.78 ml sugar
• 7.39 ml cinnamon
• 14.79 ml margarine, melted

directions

1. Preheat oven to 425° and grease muffin tin.
2. In a large mixing bowl, whisk together the first 4 ingredients; mix well.
3. Add in the buttermilk, rhubarb, and walnuts; stir to combine.
4. In another bowl, combine the flour, baking powder, baking soda, and salt; add dry mixture to the rhubarb mixture; stir just until moist.
5. Spoon batter into prepared muffin tin, filling 3/4 full.
6. To make topping: mix together topping ingredients; sprinkle over muffin batter.
7. Bake for about 20 minutes.

Reviews

[Linky]

Lovely flavor - the rhubarb is quite subtle and the nuts add a nice texture. I made 24 muffins from this batch. Only sprinkled with cinnamon sugar, no extra butter. Thanks for posting!