Rhubarb Muffins II
photo by wicked cook 46
- Ready In:
- 55mins
- Ingredients:
- 13
- Yields:
-
1 dozen
ingredients
- 354.88 ml all-purpose flour
- 2.46 ml baking soda
- 2.46 ml salt
- 177.44 ml packed brown sugar
- 118.29 ml buttermilk or 118.29 ml sour milk
- 78.78 ml vegetable oil
- 1 egg
- 4.92 ml vanilla
- 236.59 ml finely cut up fresh rhubarb or 236.59 ml frozen rhubarb
- 118.29 ml chopped nuts
-
Streusel topping
- 59.14 ml packed brown sugar
- 2.46 ml cinnamon
- 59.14 ml chpped nuts
directions
- Preheat oven to 350 degrees F. Grease btooms only of 12 cup muffin pan or use paper liners.
- In mixing bowl combine flour, baking soda and salt. In another bowl, combine brown sugar, buttermilk, oil, egg and vanilla. Add liquid mixture to dry ingredients. Stir until just moistened. Stir in rhubarb and nuts.
- To make topping:.
- In small bowl, combine brown sugar, cinnamon and nuts.
- To bake muffins:.
- Spoon batter into prepared muffin cups. Sprinkle with topping. Bake for 25-30 minutes.
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Reviews
RECIPE SUBMITTED BY
Thea
Saint Paul, Minnesota