Rhubarb Muffins II Recipe

Rhubarb Muffins II Recipe

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 cup packed brown sugar
  • 1 cup buttermilk
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 1/2 cups chopped fresh rhubarb
  • 1/2 cup chopped walnuts
  • 1/2 cup white sugar
  • 2 tablespoons butter, softened
  1. Preheat oven to 325 degrees F (165 degrees C). Grease muffin cups or line with paper muffin liners.
  2. In a large bowl, combine flour, baking soda, cinnamon and salt. Set aside.
  3. In a medium bowl, combine brown sugar, buttermilk, egg and vanilla; mix. Fold in rhubarb and walnuts. Add to flour mixture, mixing just until moist. Spoon batter into prepared paper liners.
  4. In a small bowl, blend sugar and butter and sprinkle over each muffin.
  5. Bake in preheated oven for 20 minutes, or until toothpick inserted in middle comes out clean.
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